Germinated Brown Rice Nutrition Bar and Preparation Method Thereof

Germinated brown rice nutrition bar and preparation method thereof
Barra nutricional de arroz integral germinado y método de preparación

de la misma
Abstract
The invention provides a germinated brown rice nutrition bar and a preparation method
thereof and relates to the technical field of foods. The preparation method of the germinated
brown rice nutritionbar comprises the following steps: uniformly mixing 70-85 parts by
weight of germinated brown rice flour with 1-5 parts by weight of fiveleaf gynostemma
herb powder, mixing the obtained mixture with 5-10 parts by weight of vegetable oil and
0.2-4 parts by weight of seasoning agents, and pressing to prepare the germinated brown
rice nutrition bar. The seasoning agents comprise edible salt and sweetening agents. The
germinated brown rice nutrition bar is prepared by the preparation method of the
germinated brown rice nutrition bar. Through the preparation method of the germinated
brown rice nutrition bar, fiveleaf gynostemma herb is applied to germinated brown rice
products; through germinated brown rice, fiveleaf gynostemma herb, vegetable oil and the
seasoning agents, the germinated brown rice nutrition bar has the functions of reducing
blood lipid and balancing blood sugar; the germinated brown rice nutrition bar is a leisure
food as well as a health food and is moderate in taste and convenient to popularize.
La invención proporciona una barra de nutrición de arroz integral germinada y un método

de preparación de la misma y se refiere al campo técnico de los alimentos. El método de
preparación de la barra nutricional de arroz integral germinado comprende los siguientes
pasos: mezclar uniformemente 70-85 partes en peso de harina de arroz integral germinada
con 1-5 partes en peso de polvo de hierbas gynostemma de cinco hojas, mezclando la
mezcla obtenida con 5-10 partes por peso de aceite vegetal y 0,2-4 partes en peso de
agentes de condimento y prensado para preparar la barra de nutrición germinada de arroz
integral. Los agentes de condimento comprenden sal comestible y agentes edulcorantes. La
barra de nutrición germinada de arroz integral se prepara mediante el método de
preparación de la barra nutricional de arroz integral germinado. Mediante el método de
preparación de la barra nutricional de arroz integral germinado, la hierba de gynostemma
fiveleaf se aplica a los productos de arroz integral germinados; a través de arroz integral
germinado, hierba gynostemma fiveleaf, aceite vegetal y los agentes de aderezo, la barra
nutricional de arroz integral germinado tiene la función de reducir los lípidos en la sangre y
equilibrar el azúcar en la sangre; la barra de nutrición germinada de arroz integral es un
alimento de ocio, así como un alimento saludable, tiene un sabor moderado y es
conveniente popularizarlo.
Classifications
A23V2002/00 Food compositions, function of food ingredients or processes for food or
foodstuffs
CN106666410A
CN Application
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Chinese
Inventor
陈建
夏陈
王嘉怡
张盈娇
邓俊琳
潘姝璇
Original Assignee
四川省农业科学院农产品加工研究所
Priority date
2017-01-03
Family: CN (1)
DateApp/Pub NumberStatus
2017-01-03CN 201710003167
2017-05-17CN106666410AApplication
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Description
translated from Chinese
Brown one kind of nutrition bars and preparation method Germination
FIELD
[0001] The present invention relates to the field of food technology, and more particularly
to a nutritional bar germinated brown rice and preparation method thereof.
Background technique
[0002] germinated brown rice brown rice is germinated brown rice to a certain article buds
obtained, in essence, a large number of enzymes contained in the brown rice is activated
and released, and the conversion process from the bound state to the free state of the
enzyme. Germinated brown rice contains a variety of beneficial biological active
substances, such as gamma-aminobutyric acid, γ - oryzanol, [beta] remain acylated
glycosides, natural vitamin E and other vitamins, phytin, phenolics, dietary fiber, and
minerals, these biologically active substances having hypoglycemic, lower glycemic index,
anti-oxidation, anti-thrombotic, anti-hypertensive and neuroprotection.Germinated brown
rice can reduce blood fat, lower glycemic index, improve metabolism in patients with type
II diabetes, thereby reducing the risk of disease type II diabetes.
[0003] Gynostemma to Meng Lu Branch Gynostemma pentaphyllum plant whole

plant. The provisions of the former State Ministry of Health, the raw material can be used
for health care products plant. Gynostemma pentaphyllum containing a variety of
flavonoids and glycosides, can be used for the treatment of high cholesterol, hypertension
and other cardiovascular disorders.
[0004] In the conventional germinated brown rice food, there is no precedent in which the
Gynostemma application.
SUMMARY
[0005] The object of the present invention is to provide a method of preparing unpolished
rice germination nutrition bars, is simple and reasonable formulation, etc., sprouted brown
rice and Gynostemma present food material can produce a synergistic effect, with good
balance and hypolipidemic the effectiveness of blood sugar.
[0006] Another object of the present invention is to provide a nutritional bar germinated
brown rice, which is prepared by the method above, is an excellent snack food and health
food.
[0007] The present invention to solve the technical problem is achieved by the following
technical solutions.
[0008] The present invention provides a method for preparing germinated brown
rice nutrition bars, comprising the steps of:
[0009] After 70 to 85 parts by weight of germinated brown rice flour and 1 to 5 parts by
weight of Gynostemma powder mixed with 5 ~ 10 parts by weight of a vegetable oil and
0.2 to 4 parts by weight of a flavoring agent are mixed and pressed to give sprouted brown
rice nutrition bars. Flavoring agents include edible salts and sweetening agents.
[0010] The present invention provides a nutritional bar germinated brown rice, prepared
according to the method of preparing the nutritional bar germinated brown rice.
[0011] Advantageous effects of the embodiments of the present invention is:
[0012] The present method for preparing germinated brown rice nutrition bars, the
Gynostemma applied germinated brown rice products. During the preparation, the sprouted
brown rice and Gynostemma with powdered materials are selected to ensure that mixing
and compression molding, and mixed with germinated brown rice and Gynostemma, the
vegetable oil was added thereto and flavoring agents to further enhance and improve the
nutritional germinated brown rice bars taste and flavor.
[0013] The present germinated brown rice germinated brown rice through nutritional bars,
Gynostemma, vegetable oil and flavoring agent to achieve lower blood lipid and blood
sugar balance and other effects, therefore, is both a snack food, but also a health food, taste
suitable, easy to promote.
detailed description
[0014] The object of the present invention embodiment, technical solutions and advantages
clearer, the invention will now technical solutions in the embodiments clearly and
completely described. Examples are the specific conditions are not specified embodiment,
in accordance with conventional conditions or conditions recommended by the
manufacturer. The reagents or equipment not specified by the manufacturer, both can be
purchased conventional products obtained through a commercial.
Germinated brown rice will be specifically described nutritional bars and preparation
method of Example [0015] The following embodiments of the present invention.
[0016] - The method of producing germinated brown rice nutrition bars, comprising the
steps of:
[0017] Stepl: Preparation of germinated brown rice in a nutrition bar material comprising
70 to 85 parts by weight of germinated brown rice flour. At least one selected from
germinated brown rice, and sprouted brown rice flour to starch of the germinated brown
rice flour. Can be understood as germinated brown rice flour may be selected from sprouted
brown rice flour, can also be selected to starch powder of germinated brown rice, sprouted
brown rice can also be selected from flour and starch to the mixture in any ratio of
germinated brown rice flour.
[0018] wherein, sprouted brown rice flour prepared by the following steps: After the
addition of crushed sprouted brown rice to 10 to 20 mesh particles to the mill, to which was
added 10 to 25% of water according to the particle mass germinated brown rice prepared
and then added to the machine for extrusion puffing and aging.As will be appreciated, by
mass, sprouted brown rice to a water content of 10 to 25%.Specifically extrusion machine
control parameters: feed rate of 2 ~ 3kg / min, a screw speed of 200 ~ 300r / min, the
temperature of puffing is 150 ~ 250 ° C. After aging the expanded and germinated brown
rice particles to the pulverizer 60 to 150 mesh powder to obtain whole germinated brown
rice flour.
[0019] to the starch powder of germinated brown rice prepared by the steps of: germinated
brown rice was added to the machine, the grinding of the germinated brown rice starch to
give a concentrate of germinated brown rice. After the de-starched of germinated brown
rice concentrate was added to the pulverizer 10 to 20 mesh granules, after water was added
thereto according to 10 to 25% by mass of the particles germinated brown rice prepared,
then added to the extrusion machine in puffing and aging. As will be appreciated, by mass,
sprouted brown rice to a water content of 10 to 25%. Specifically extrusion machine control
parameters: feed rate of 2 ~ 3kg / min, a screw speed of 200 ~ 300r / min, the temperature
of puffing is 150 ~ 250 ° C. To the starch granules of germinated brown rice and puffed
aged concentrate was added to the pulverizer 60 to 150 mesh to obtain a powder of
germinated brown rice starch to the concentrate.
[0020] By the method described above as germinated brown rice prepared in the above-
described two kinds of powdery materials, which helps to mix with other materials and
mixed in a subsequent preparation process, to ensure that sprouted brown rice prepared
nutritional bar preferably includes Taste. In addition, the surface of the powder materials, is
conducive germinated brown rice nutrition bars of pressure molding.
[0021] Step2: Preparation of germinated brown rice in a nutrition bar material comprises 1
to 5 parts by weight of Gynostemma powder. At least one powder selected from
Gynostemma pentaphyllum Gynostemma flour and extracts. As will be understood, the
powder can be selected from Gynostemma pentaphyllum grass flour, may be selected from
Gynostemma extract, may also be selected from a mixture of flour and any ratio of
Gynostemma pentaphyllum extract from grass.
[0022] wherein, Gynostemma Granules prepared by the steps of: selecting removing weeds
and soil clean Gynostemma whole plant, which was cut into pieces or cut into 0.5 ~ 1.5cm
sections of the broken section was added to the pulverizer to 60 to 150 mesh powder
obtained Jiaogulan powder grass.
[0023] pentaphyllum extract prepared by the steps of: volume ratio of ethanol and the
whole plant Gynostemma 1: 10 to 20 and the whole plant selected Gynostemma
ethanol. Gynostemma whole grass weeds and soil removal preferably Gynostemma clean
the whole plant; preferably ethanol, volume fraction of 75% ethanol. The whole plant
Gynostemma added to ethanol, first, soaking 1 ~ 2h at a temperature of 20 ~ 30 ° C, and
then soaked 8 ~ 12h at a temperature of 70 ~ 90 ° C. The whole plant Gynostemma soaked
with soaking solution was separated, subjected to extraction to take soaking solution,
filtered, concentrated and dried to give pentaphyllum extract.Advantageously, the filtrate
was concentrated under reduced pressure after filtration concentrated to give the product at
a temperature of 55 ~ 65 ° C, and the resulting concentrated product is added to the spray
dryer and dried to obtain an extract of Gynostemma.
[0024] prepared by the method described above into a whole plant Gynostemma two
powder materials, which contribute to the subsequent preparation mixed with other
materials and mixed in, in order to ensure germinated brown rice prepared with
good nutrition bars taste. In addition, the surface of the powder materials, is conducive
germinated brown rice nutrition bars of pressure molding.
[0025] Step3: at a temperature of 20 ~ 25 ° C, and the resulting germinated brown rice

flour, and the obtained powder and Gynostemma 5 to 10 parts by weight of the vegetable
oil mixed. Germinated brown rice and Gynostemma compatibility powder may produce a
synergistic effect, with good balance and blood lipid reducing effect.
[0026] To increase the nutritional bar germinated brown rice nutritional health component,
said vegetable is selected from vegetable oils rich in unsaturated fatty acids plurality. The
vegetable oil may be selected from palm oil, peanut oil, sunflower oil, rapeseed oil, corn
germ oil and at least one seed of peony. In both the above more vegetable oils rich in
linoleic acid (ω-6 fatty acids) or linolenic acid (ω-3 fatty acids).These two fatty acids the
human body can not synthesize and must be obtained from food, are essential fatty
acids. They can remain relatively membrane fluidity, to ensure the normal physiological
function of cells; and promote the esterification of cholesterol, lower blood cholesterol and
triglyceride levels and other important physiological functions, physical health has an
important significance. Therefore, the above-mentioned vegetable oil added
to nutrition bars sprouted brown rice, germinated brown rice can not only increase
the nutrition bars of taste and texture, but also can improve the germination brown
rice nutrition bars to improve the function of the body's role.
[0027] Preferably, the present nutritional bar germinated brown rice vegetable oil selected
peony. Peony peony seed oil is extracted from the seeds of vegetable oil, nutrient-rich and
unique, more in health care. Peony seed oil in 2011 was approved by the former State
Ministry of Health Food new resources. The vegetable oil unsaturated fatty acid content of
more than 90%, a polyunsaturated fatty acid Alpha- Linolenic acid content exceeds 40%,
the olive oil is 140 times; linoleic acid content of 27%. The present invention uses
vegetable seed peony, nutrition bars requires both preparation, but also a synergistic effect
of lipid-lowering active ingredient.
[0028] Step4: Step3 the material after mixing, 0.2 to 4 parts by weight of a flavoring agent
and 0.05 to 0.5 parts by weight of a flavor and mixed well.
[0029] wherein, flavoring agents and sweetening agents include edible salts. Herein do not
need to limit the mixing ratio of edible salts and sweetening agents as long as possible to
adjust the taste of nutrition bars can be germinated brown rice.
[0030] In order not to affect diabetics germinated brown rice nutrition bars, at least one
selected from the above-described sweetener Stevia extract, xylose, aspartame and
sucralose. Stevia extract, stevioside that is, pre-clinical and clinical studies suggest that the
use of stevia extract material for the general population, including diabetics, children and
pregnant women, as well as unknown side effects or allergy reasons, including population,
are safe of. Xylose in the food, beverage as a non-caloric sweetener for obesity and
diabetes. Aspartame is a non-carbohydrate artificial sweetener, diabetics, people often lose
weight aspartame as a sugar substitute.Sucralose is a derivative of sucrose, low energy,
sugar is 0, 600 times the sweetness of sugar, it is widely recognized as the safest and most
powerful sweeteners. By adding the sweetener in germinated brown rice nutrition bars, both
to ensure the use of obesity and diabetes, but also can play a role in balancing blood sugar,
increase the health value of germinated brown rice nutrition bars.
[0031] The flavor of coffee flavor is selected from at least one chocolate almond flavor,
strawberry flavor, mango flavor in the flavor and watermelon. Can be understood as
germinated brown rice nutrition bars may be added above a flavor made of a single taste, it
may be added in two or more of the above two kinds of a composite flavor of taste. By
adding flavors to the germinated brown rice nutritionbars, it is possible to improve the taste
of germinated brown rice flour and Gynostemma powder,
improve nutrition bars germinated brown rice flavor.
[0032] Step5: Step4 in the prepared material is added to the biscuits pressing
machine. Biscuits for example can be selected ZPW-4-4 type hard tack machine. The
material can be baked automatically by ZPW-4-4 type biscuits machine, a powder, spices,
compression and packaging, i.e. sprouted brown rice may be prepared for
complete nutrition bars.
[0033] The process for preparing germinated brown rice nutrition bars, the control stamper
specifications: length width 4cmX ScmX high 2cm, pressure 100 ~ 250kg / cm2. By
controlling the size of the die, to prepare each germinated brown rice weight of 50 ~ 80g of
a nutritional bar.
[0034] The method of preparing the nutritional bar germinated brown rice germinated
brown rice prepared nutritional bar. Because germinated brown rice and gynostemma
ingredients are better health care, therefore, the germinated brown rice nutrition barsboth a
snack food, but also a health food.
[0035] The present method for preparing germinated brown rice nutrition bars, the
Gynostemma applied germinated brown rice products. During the preparation, the sprouted
brown rice and Gynostemma with powdered materials are selected to ensure that mixing
and compression molding, and mixed with germinated brown rice and Gynostemma, the
vegetable oil was added thereto and flavoring agents to further enhance and improve the
nutritional germinated brown rice bars taste and flavor.
[0036] The present germinated brown rice germinated brown rice through nutritional bars,
Gynostemma, vegetable oil and flavoring agent to achieve lower blood lipid and blood
sugar balance and other effects, therefore, is both a snack food, but also a health food, taste
suitable, easy to promote.
[0037] The following embodiments in conjunction with the features and performance of the
present invention will be further described in detail.
[0038] Example 1
[0039] Preparation of germinated brown rice flour: 70kg germinated brown rice added to
the mill to granulated, to which 17.5kg of water. Feed rate according to 2kg / min of the
above-mentioned germinated brown rice particles to puffing and puffing extruder ripening,
the ripening after adding puffed and germinated brown rice mill further pulverized into
particles to obtain whole germinated brown rice flour.
[0040] Preparation of Powder Gynostemma: A clean cut Gynostemma 0.8kg whole plant
postganglionic broken, the broken section was added to the obtained powder mill made
Jiaogulan Powder grass.
[0041] Preparation of Gynostemma extract: 0.25kg Gynostemma added to the whole plant
which 10 volumes of 75% ethanol and soaked for lh at temperatures of 25 ° C.10h then
soaked at a temperature of 90 ° C. The whole plant Gynostemma soaked with soaking
solution was separated, subjected to extraction to take soaking solution, filtered,
concentrated and dried to give pentaphyllum extract.
[0042] The germinated brown rice flour prepared, after mixing flour and Gynostemma
pentaphyllum extract, peony added thereto 5.5kg oil, edible salt of Ikg, 0.4kg of Stevia
extract and 0.05kg of xylose and chocolate almond flavor and mixed well, adding it to
the nutrition bars made of hard tack germinated brown rice machine.
[0043] Example 2
[0044] Preparation of germinated brown rice flour: 20kg germinated brown rice was added
to the mill to granulated, 5kg of water was added thereto. Feed rate according to 2.5kg /
min of the above-mentioned germinated brown rice particles to puffing and puffing
extruder ripening, the ripening after adding puffed and germinated brown rice mill further
pulverized into particles to obtain whole germinated brown rice flour.
[0045] The preparation of the starch to the germinated brown rice powder: 60kg of rice
added to the germinated brown rice machine, the grinding of the germinated brown rice
starch to give a concentrate of germinated brown rice. The starch of germinated brown rice
to the concentrate was added to the mill pelletized, 12kg of water was added thereto,
according to 3kg / min feed rate to germinated brown rice described above was added to the
concentrate extruder puffing and puffing aging after the granules of starch to the
germinated brown rice and puffed aged concentrate was added to the mill starch is further
pulverized to obtain a concentrate of germinated brown rice.
[0046] Preparation of Powder Gynostemma: I kg of the whole plant clean cut Gynostemma
[0047] Preparation of Gynostemma Extraction: The whole plant was added to 2kg of
Gynostemma which 15 volumes of 75% ethanol and soaked for 2h at a temperature of 20 °
C. Llh then soaked at a temperature to 80 ° C. The whole plant Gynostemma soaked with
soaking solution was separated, subjected to extraction to take soaking solution, filtered,
[0048] The germinated brown rice flour prepared, of starch to the germinated brown rice
flour, whole Gynostemma pentaphyllum extract powder, and after mixing, thereto was
added seed 7kg of peony, 2kg of edible salt, aspartame 0.7kg 0.2kg and strawberry flavor
and watermelon flavor and mixed, and added to the nutritional barsmade of hard tack
germinated brown rice machine.
[0049] Example 3
[0050] Preparation of the starch to the germinated brown rice powder: the germinated
brown rice was added to 77kg of rice machine, the grinding of the germinated brown rice
starch to give a concentrate of germinated brown rice. After the de-starched of germinated
brown rice concentrate was added to the particles prepared pulverizer, 13.86kg water was
added thereto, according to 2.5kg / min feed rate to germinated brown rice described above
was added to the concentrate extruder puffing puffing and after aging, the granules of
starch to the germinated brown rice and puffed aged concentrate was added to the mill
starch is further pulverized to obtain a concentrate of germinated brown rice.
[0051] Preparation of Powder Gynostemma: A clean cut Gynostemma 3.5kg whole plant
[0052] After the starch to the mixing of powder and preparing germinated brown rice flour
Jiaogulan, peony added thereto 8kg oil, edible salt 0.8kg, 1.4kg and 0.08g sucralose coffee
flavor and mix uniform, add it to the nutrition bars made of hard tack germinated brown
rice machine.
[0053] Example 4
to the mill to granulated, 13kg of water was added thereto. Feed rate according to 2kg / min
of the above-mentioned germinated brown rice particles to puffing and puffing extruder
ripening, the ripening after adding puffed and germinated brown rice mill further
to the concentrate was added in the mill to granulated, to which was added 4kg of water,
[0056] Preparation of Powder Gynostemma: 2kg clean the whole grass cut Gynostemma
[0057] Preparation of Gynostemma Extraction: The whole plant was added to 2kg of
Gynostemma which 20 volumes of 75% ethanol and soaked for 2h at a temperature of 30 °
C. 10h then soaked at 75 ° C Operation of. The whole plant Gynostemma soaked with
soaking solution was separated, subjected to extraction to take soaking solution, filtered,
flour, whole Gynostemma pentaphyllum extract powder, and after mixing, added thereto
IOkg peony oil, salt 1.5kg, and 5kg of chrysanthemum leaf extract and aspartame and 0.4kg
mango flavor and mixed well, adding it to the nutrition barsmade of hard tack germinated
brown rice machine.
[0059] Example 5
to the mill to granulated, 3.5kg of water is added thereto. Feed rate according to 2kg / min
of the above-mentioned germinated brown rice particles to puffing and puffing extruder
ripening, the ripening after adding puffed and germinated brown rice mill further
to the concentrate was added to the mill made of particles, water was added thereto IOkg
[0062] Preparation of Powder Gynostemma: I kg of the whole plant clean cut Gynostemma
[0063] Preparation of Gynostemma extract: Gynostemma added to 5kg of the whole plant
which 18 volumes of 75% ethanol and soaked for lh at temperatures of 25 ° C.10.5h then
soaked at a temperature of 85 ° C. The whole plant Gynostemma soaked with soaking
solution was separated, subjected to extraction to take soaking solution, filtered,
flour, whole Gynostemma pentaphyllum extract powder, and after mixing, thereto was
added seed Hkg peony, 1.4kg of edible salt, 2.5 kg of aspartame 0.5kg of coffee and sweet
flavor and mixed well, and added to the nutritional bars made of hard tack germinated
brown rice machine.
[0065] The sensory evaluation germinated brown rice prepared in Examples 1 to 5 of the
embodiment of the nutritional bar appearance, taste, color, odor and tissue five
aspects. Sensory evaluation criteria in Table 1, the results of sensory evaluation are shown
in Table 2.
[0066] Table 1 Sensory Evaluation Standards
[0067]
[0070] In the sensory evaluation, invited a number of age groups (20-30 years, 30-40 years,
40-50 years) and a variety of professional (students, workers, the elderly) of 50 male and
female volunteers, 50 male and female volunteers were divided into 5 groups, 10 in each
group, the average final score.
[0071] As can be seen from Table 2, the total score, the nutrition bars germinated brown
rice having a pleasant appearance, crispness, good color, uniform texture and attractive
smell, is an excellent snack food and health food. Germinated brown rice and Gynostemma
compatibility powder may produce a synergistic effect, with good balance and blood lipid
reducing effect.
[0072] The embodiments described above are part of the embodiments of the present
invention rather than all embodiments. Detailed description of embodiments of the present
invention is not intended to limit the scope of the invention claimed, but is merely
representative of selected embodiments of the present invention. Based on the embodiments
of the present invention, those of ordinary skill in the art to make all other embodiments
without creative work obtained by, it falls within the scope of the present invention.
Claims (10)
1. A method for preparing germinated brown rice nutrition bars, characterized by

comprising the steps of: 70 to 85 parts by weight of germinated brown rice flour and 1 to 5
parts by weight of Gynostemma powder uniformly mixed with 5 to 10 parts by weight after
the vegetable oil and 0.2 to 4 parts by weight of a flavoring agent are mixed and pressed to
give the germinated brown rice nutritional bar; the flavoring agents include sweeteners and
edible salt.
2. The method of preparing germinated brown rice nutritional bar according to claim 1,
characterized in that said at least one germinated brown rice flour selected sprouted brown
rice flour and starch to flour of the germinated brown rice.
The method for preparing germinated brown rice nutritional bar according to claim 2,
wherein said germinated brown rice flour prepared by the steps of: germinated brown rice
is made after 10 to 20 mesh particles, at a feed rate of 2 ~ 3Kg / min, a screw speed of 200
~ 300r / min, the temperature of puffing is 150 ~ 250 ° C after the puffing, and aged to
prepare a 60 to 150 mesh powder to give the germinated brown rice flour.
The method for preparing germinated brown rice nutritional bar according to claim 2,
wherein said starch to flour of the germinated brown rice prepared by the following steps:
germinated brown rice obtained by the squeezing of the germinated brown rice starch to
concentrate after thereof, of the starch to the germinated brown rice concentrate was made
10 to 20 mesh particles, a feed rate of 2 ~ 3Kg / min, a screw speed of 200 ~ 300r / min, the
temperature of puffing is carried out 150 ~ 250 ° C after the extruded and aged to prepare a
60 to 150 mesh to give a powder of the starch to the germinated brown rice flour.
characterized in that said powder is selected from Gynostemma pentaphyllum Gynostemma
and at least one flour extract.
The method of preparing germinated brown rice according to claim 5 nutritional bar
according to claim, wherein the Gynostemma Granules prepared by the steps of:
Gynostemma whole plant made 60 to 150 mesh powder to give the grass Jiaogulan
Powder .
The method for preparing germinated brown rice nutritional bar of claim 5 claim, wherein
said preparation of an extract of Gynostemma obtained by the following steps: 1 volume
ratio of ethanol and the whole plant Jiaogulan: 10 to 20 the after the whole plant
Gynostemma ethanol was added to the soaking 1 ~ 2h at a temperature of 20 ~ 30 ° C, and
soaked at a temperature of 70 ~ 90 ° C to 8 ~ 12h, it was extracted, filtered, concentrated
and dried to give the Gynostemma extract.
wherein said nutritional bar further comprises a sprouted brown rice 0.05 to 0.5 parts by
weight of a flavor, the flavor is selected from coffee flavors, chocolate almond at least one
flavor, strawberry flavor, mango flavor in the flavor and watermelon.
9. A method for preparing germinated brown rice nutritional bar according to claim 1,
wherein the vegetable oil is selected from palm oil, at least a peanut oil, sunflower oil,
rapeseed oil, corn oil and oil of peony species.
10. - seed germinated brown rice nutritional bars, wherein, according to any one of claims 1
to 9, one of the germinated brown rice prepared nutritionbars methods.
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Priority And Related Applications
Priority Applications (1)
ApplicationPriority dateFiling dateTitle

CN 2017100031672017-01-032017-01-03Germinated brown rice nutrition bar and preparation
method thereof
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ApplicationFiling dateTitle
CN 2017100031672017-01-03Germinated brown rice nutrition bar and preparation method thereof
Legal Events
DateCodeTitleDescription
2017-05-17PB01
2017-06-09SE01
Nutrition bar
Abstract
A nutrition bar comprising about 10% wt or more of soy and/or rice protein, at least one transition
metal or transition metal compound, and about 2% wt or more of a humectant, and wherein the at
least one transition metal or transition metal compound is in a substantially water insoluble form at
20° C. or the nutrition bar has an Aw of 0.45 or less or about 1% wt or more of the soy and/or rice
protein is in the form of nuggets and the humectant is selected from polyols. The bars have
elevated levels of soy and/or rice protein, yet do not suffer unacceptable from a deterioration in
taste or other organoleptic properties over time. In other aspects, a nutrition bar or other food which
incorporates pro-oxidants and/or polyunsaturated fatty acids or their sources in encapsulated form,
especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron
and/or zinc salts. Sources of omega-3 fatty acids include fish oil. Processes for preparing the
polyunsaturated fatty acid capsules are also disclosed. The polyunsaturated fatty acid
capsules/microcapsules are prepared by forming an emulsion of the unsaturated fatty acid with a
carrier, spray drying the emulsion to form a powder and encapsulating powder, especially with a
fluid bed. The invention is especially useful for encapsulating polyunsaturated fatty acids, or oil
sources thereof, most preferably omega-3 and omega-6 fatty acids, such as arachidonic acid,
docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha
linolenic acid), and gamma-linolenic acids, fish oil, and oil sources of C18:2 and C18:3 fatty acids
such as canola oil, soybean oil or blends thereof.
Images (15)
Classifications
A23G1/30 Cocoa products, e.g. chocolate; Substitutes therefor
View 25 more classifications
US20050181019A1
US Application
Inventor
Alan Palmer
Brenda Rudan
Akhilesh Gautam
Michael Dagerath
Matthew Patrick
Current Assignee
SLIM-FAST FOODS COMPANY A DIVISION OF CONOPCO Inc
Slim Fast Foods Co
Original Assignee
Slim Fast Foods Co

Priority date
2003-07-03
Family: US (1)EP (1)CN (1)RU (1)WO (1)
2004-12-01US11001547Abandoned
2005-08-18US20050181019A1Application
Info
Patent citations (29)
Cited by (44)
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USPTO
USPTO Assignment
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Global Dossier
Discuss
Description
 [0001]
This is a continuation-in-part of Ser. No. 10/613,483 filed Jul. 3, 2003.
BACKGROUND OF THE INVENTION
 [0002]
Increasingly, a focus of modern preventive medicine is weight reduction. Excessive weight
is frequently cited in reports concerning the surge in cases of type 2 diabetes. Moreover,
obesity is often mentioned in discussions of other modern diseases, such as heart disease.
 [0003]
For years a debate has raged as to which class of nutrients, fats or carbohydrates, are
preferentially minimized to promote weight loss. Recently, much consumer attention has
focussed on those who advocate reduction of carbohydrates and higher intakes of
unsaturated fat and/or protein.
 [0004]
An increasingly popular form for ingestion of nutrients for those seeking to lose weight is
the nutrition bar. The nutrition bar provides a convenient vehicle for replacing a meal or for
supplementing meals as a snack. While consumers express a preference for snacks and
other foods which are more healthful and which can assist them to achieve their weight loss
goals, they show little inclination to sacrifice the organoleptic properties of their favorite
foods. Therefore, the successful food formulator must improve the nutrient value of the food
while maintaining desirable organoleptic properties.
 [0005]
High protein levels are particularly difficult to incorporate into good tasting foods since
popular proteins, such as soy and/or rice, often have undesirable (after)tastes or develop
such undesirable tastes or aftertastes upon storage. In particular, with certain products
comprising soy and/or rice proteins an off-flavour may develop upon storage. Also the
appearance and/or texture of such foods may deteriorate over time.
 [0006]
In addition to the increased emphasis on non-carbohydrate food components such as

protein, much public attention has been paid in the last few years to a variety of other food
ingredients which reportedly have beneficial properties for the health. Among the most
celebrated of these are the omega-6 and especially the omega-3, fatty acids. One or more
of these acids, and/or their sources, have been recommended for numerous conditions,
such as high blood pressure, rheumatoid arthritis, undesirable cholesterol levels, mental
acuity problems, infections, elevated blood lipids, and even cancer.
 [0007]
While it may be desirable to add omega-3 and/or omega-6 fatty acids and/or their sources
to ingestable formulations, several characteristics of these nutrients make their inclusion in
good tasting food products a challenge. For example, since these are polyunsaturated fatty
acids, they have a tendency to oxidize.
 [0008]
Fatty acids other than fish oils also have been reported to have salutary properties, yet are
susceptible to undesirable oxidation in the product. Most notable among these are the other
polyunsaturated fatty acids (PUFA's).
 [0009]
Copper is a mineral, the health benefits of which are receiving increasing attention. Benefits
concerning anemia, and decreased lipid oxidation in the body have been noted.
Unfortunately, in many product formulations, copper tends to promote oxidation. And,
special challenges are presented when omega-3, omega-6 or other polyunsaturated fatty
acid (PUFA)-containing oils are present together with pro-oxidants such as copper since the
presence of copper exacerbates the already substantial potential for oxidation inherent in
the use of these.
 [0010]
Since consumers are reluctant to accept foods with poor organoleptic properties,
notwithstanding any anticipated health benefits, it is highly desirable to prepare the foods in
such a way that the likelihood of oxidation of any omega-3 and/or omega-6 fatty acids, any
other polyunsaturated fatty acids and, indeed, any food components susceptible to
oxidation in the presence of pro-oxidants like copper, is minimized.
 [0011]
There is considerable discussion of beneficial food components in the patent and other
technical literature.
 [0012]
Gilles et al. U.S. Pat. No. 6,248,375 (Abbott Labs) discloses solid matrix materials designed
for the person with diabetes. It includes a source of fructose in combination with at least
one nonabsorbent carbohydrate. The two component carbohydrate system is said to blunt
the postprandial carbohydrate response. One of the forms for administration mentioned is
nutritional bars. Gilles et al. disclose in the examples nutritional barscomprising about 15 or
16% by weight of soy protein, about 4.6% by weight of glycerin and a vitamin and mineral
pre-mix comprising zinc, iron and copper. Choice dm® Bar is cited as a nutritional bar for
people with diabetes and including 17.1% total calories as protein in the form of calcium
caseinate, soy protein isolate, whey protein concentrate, toasted soybeans, soy nuggets
(soy protein isolate, rice flour, malt, salt) and peanut butter. Gluc-O-Bar® is said to be a
medical food designed for use in management of diabetes which includes up to 23% of total
calories as protein in the form of soy protein isolate, non fat dry milk, and peanut flour. The
typical amount of protein in the Gilles bars is about 10% to about 25% of total calories, most
preferably about 15 to about 20% of total calories. The bar may also include fish oil.
 [0013]
Keating et al. EP 768 043 (Bristol Meyers-Squibb) is directed to a nutritional composition for
use by diabetics containing a controlled absorbed carbohydrate component. The
carbohydrate component contains a rapidly absorbed fraction such as glucose or sucrose,
a moderately absorbed fraction such as certain cooked starches or fructose and a slowly
absorbed fraction such as raw corn starch. Preferred protein sources are said to include
whey protein, sodium caseinate, or calcium caseinate, optionally supplemented with amino
acids. Other preferred protein sources include protein hydrolysates such as soy protein
hydrolysate, casein hydrolysate, whey protein hydrolysate, other animal and vegetable
protein hydrolysates and mixtures thereof. Among the forms mentioned which the invention
can take are a nutritional bar or cookie. The nutritional bars and cookies are preferably
baked. The Keating et al. products may include fish oil.
 [0014]
WO 01/56402 discloses an alpha lipoic acid food supplement for increasing lean muscle
mass and strength in athletes. A source of amino acids is included. Whey protein is said to
be a preferred source of amino acids although other proteins which may be used include
casein, other milk proteins, and albumins. The food supplements can be in a variety of
forms such as protein bars. Portman U.S. Pat. No. 6,051,236 is directed to a nutritional
composition in dry powder form for optimizing muscle performance during exercise. The
compositions may be in the form of an energy bar. Soy protein is mentioned as one of the
possible proteins. Alpha lipoic acid which may be encapsulated in liposomes.
 [0015]
Kaufman WO 01/33976 (Children's Research Hospital) is directed to a method for treating a

type 2 diabetic to decrease hypoglycemic episodes and/or diminish fluctuations in blood
glucose outside of the normal range, which comprises administering to the subject in an
effective appetite suppressing amount a food composition, which can be a bar, which
includes a slowly absorbed complex carbohydrate such as uncooked cornstarch. Soy
protein, whey protein and casein hydrolysate are mentioned as possible protein sources.
 [0016]
DeMichele et al. U.S. Pat. No. 6,444,700 (Abbott Labs) is directed to immunonutritional
products said to be useful in reducing the immunological suppression said to result from
stress. Solid nutritional compositions such as bars are mentioned. Soy proteins are
mentioned as possible ingredients for the solid compositions. Products which are useful for
stress may include fish oils.
 [0017]
Lanter et al. U.S. Pat. No. 5,683,739 is directed to extruded animal feed nuggets
comprising between about 90 and 99 wt % of at least one protein containing ingredient and
between 1 and 6 wt % added fat. The nugget is prepared by plasticizing a blend of at least
one protein-containing ingredient, added fat, sulfur (if present), and water, extruding the
plasticized blend to form an animal feed nugget, and drying the extruded nugget to a water
content of less than about 12 wt %. Protein sources mentioned include oil seed meals such
as soybean meal and cottonseed meal, and animal byproduct meals such as meat meal,
poultry meal, blood meal, feather meal, and fish meal, plant byproduct meal such as wheat
middlings, soybean hulls, and corn byproducts and microbial protein such as torula yeast
and brewer's yeast. U.S. Pat. Nos. 5,540,932 and 5,120,565 also are directed to animal
feed nuggets which contain, or may contain, protein.
 [0018]
Other references disclosing food supplements which can be in the form of bars include WO
01/56402, Anon, “Nutraceuticals-International,” 2000, Vol 5, p25 (from abstract number
548502) Swartz, ML, “Milk proteins and hydrolysates in nutritional foods,” “Food Ingredients
Europe: Conference Proceedings, London, October 1994, published in “Maarssen:
Processs Press Europe,” 1994, 73-81 (from Abstract number 373368), and Swartz, ML,
“Food-Marketing-&-Technology”, vol 9, 4, 6, 9-10, 12, 20 (from abstract number 1995-08-
P0036)
 [0019]
Animal feed products which include fish oil have been proposed, for example, in U.S. Pat.
Nos. 5,120,565 and 5,540,932. Various other foods have been described which mention
nuggets which may include meat proteins. These include U.S. Pat. Nos. 6,086,941,
6,010,738.
 [0020]
Van Den Berg et al. U.S. Pat. No. 6,048,557 is directed to a process for preparing a
polyunsaturated fatty acid (PUFA)-containing composition wherein a PUFA-containing lipid
is adsorbed or coated onto a solid carrier, such as a powder. In Example 6, the PUFA is
combined with a whey protein carrier using a fluidized bed granulator. Hijiya et al. U.S. Pat.
Nos. 4,775,749 and 4,777,162 are directed to a cyclodextrin inclusion complex of
eicosapentaenoic acid (EPA) and to a food product containing the compound. The
undesirable odor of EPA is said to be masked by including it in the compound. The
compound may be dried, pulverized and prepared into a granule or tablet.
 [0021]
EP 424 578 is directed to a dry solid composition containing lipids, such as fish oil,
protected in sodium caseinate. The lipid contains from 10 to 50% by weight free fatty acid.
The composition can be in free-flowing, particulate form. The composition is made by
homogenizing acidic lipid and an aqueous caseinate solution together, and then drying as
by fluid bed drying, spray drying or drum drying.
 [0022]
EP 425 213 is directed to a dry free flowing particulate composition containing from 70-95
wt % lipid, which is prepared by drying a liquid emulsion of lipid in an aqueous solution of
sodium caseinate and dextrin having a dextrose equivalent of less than 10. It is said that
the dry composition can protect unsaturated oils against oxidative deterioration. The liquid
emulsion of lipid in an aqueous solution containing caseinate and dextrin can be dried by
fluid bed drying, spray drying, or drum (film) drying. An especially preferred process is said
to involve spray drying followed by agglomeration, e.g., using a fluidized bed. In an
especially preferred embodiment, the lipid is fish oil.
 [0023]
EP 385 081 is directed to a dried fat emulsion. It describes prior processes in which the
emulsions are prepared by emulsifying fat or oil which is then dried, such as by spray
drying. The fat molecules are encapsulated by a film-forming material. In the '081 invention,
a second portion of film forming material is added prior to or after drying, such as during
“instantizing” of the dried emulsion concentrate. The second portion of film forming material
is said to be effective in improving resistance of the dried fat emulsion products to oxidative
deterioration and development of rancidity. The amount of film forming material in the
aqueous dispersion should be sufficient to provide a continuous film encapsulating the fat
globules in the emulsion. It is said that the dried emulsion product of the invention may be
used in production of dry food systems.
 [0024]
Rubin U.S. Pat. No. 5,013,569 discloses an infant formula including DHA and EPA. It
mentions various microencapsulation techniques for the DHA, EPA and for
immunoglobulins.
 [0025]
GB Patent Application 2 240 702 is directed to a process for preparing a fatty fodder
additive for domestic animals which increases the content of omega-3-fatty acids within the
meats when the fodder additive is fed to the animal. The additives may be prepared by
selecting a fat such as fish oil, selecting a carrier such as casein, homogenizing the oil and
the carrier and drying using a spray drier or fluid bed. The powdered fat is then coated with
an enteric coating material using a fluid bed coater. While claim 13 talks of a process for
preparing “food” additives, in the context of the entire document, this may mean “fodder.”
 [0026]
Derwent abstract number 011973261 for FR 2 758 055 discloses a fluid powder comprising
microcapsules consisting of fish oil rich in polyunsaturated fatty acids which are fixed onto a
solid matrix which is a colloid associated with one or more carbohydrates. The fluid powder
is obtained by emulsification and drying at low temperatures in a spray tower.
 [0027]
Schroeder et al. U.S. Pat. No. 4,913,921 is directed to food products wherein non-
hydrogenated fish oil is stabilized by fructose. The invention is said to find particular
suitability for use in connection with fish oils rich in omega-3 fatty acids. Various food
products, such as dressings, are disclosed.
 [0028]
Skelback et al. U.S. Pat. No. 6,444,242 is directed to a microencapsulated oil or fat product
wherein at least one oil or fat is dispersed in a matrix material, the oil or fat containing at
least 10% by weight of highly unsaturated fatty acids, preferably omega-3 and omega-6
fatty acids. The microencapsulated oil or fat product is obtained by mixing the oil and an
aqueous solution of caseinate, and optionally a carbohydrate-containing matrix,
homogenizing, and drying the resulting emulsion to obtain free flowing microparticles. The
emulsion may be spray dried, preferably in a modified spray dried process at a hot air
temperature of 7° C. Fluid bed drying or drum drying may also be used. Infant formula,
health functional food, and dietetic foods are among the. applications mentioned.
 [0029]
Skelback et al. mention two published Japanese patent applications, No. 85-49097 and 90-
305898 disclosing powdered fish oils. One mentions encapsulation and the other spray
drying.
 [0030]
WO 88/02221 is directed to a granulate comprising an oil-powder mixture which may

contain marine oil having gamma linolenic acid (GLA), EPA and/or DHA. The oil/powder
mixture is made by heating the oil, dissolving a defatted carrier in the oil, mixing,
homogenizing, and drying using a conventional spray drier. The powder formed in the spray
drier can be lowered to room temperature by passing a fluid bed dryer or similar device.
 [0031]
The Wright Group of Crowley, Louisiana offers the following wax-encapsulated minerals
(metals or salts) under the name SuperCoat™:
 [0032]
WE101266 (Iron), WE 101265 (zinc). WE 101270 (copper) and WE 101267 (manganese).
 [0033]
The California Dairy Research Foundation website,

www.cdrf.org/newsletter/dbfa1100/dbeat3.htm accessed on Apr. 17, 2004, indicated in its
“Frequently Asked Questions About Edible Films and Coatings” portion of the Dairy
Dispatch section that various edible waxes (e.g., beeswax, carnauba wax, candellia wax)
are used to coat candies, pharmaceuticals and fresh fruits and vegetables. The waxes are
said to provide a moisture and oxygen barrier and a glossy surface. Coatings on frozen
foods to prevent oxidation and to prevent moisture, aroma or color migration are also
mentioned. It is also said that research is underway at UC Davis involving combination of
polysaccharides and proteins with various hydrophobic lipid materials (e.g., edible waxes,
fatty acids, triglycerides including milkfat fractions) to achieve good moisture barrier
coatings and films with acceptable mechanical integrity.
 [0034]
WO 03/079818 discloses an alertness bar which may include sources of omega 3 fatty
acids. Essential minerals are mentioned as well.
 [0035]
Sears U.S. Pat. No. 6,140,304 (Eicotech Corp.) discloses a bar having a marine oil
containing EPA and copper. It is not clear in what form copper is incorporated into the bar.
 [0036]
A ZONEPerfect® Nutrition Bar, Chocolate Mint flavor, available for sale in the United States
at least as of Jul. 28, 2004, discloses that it contains 3 mg of “OMEGA 3” and lists fish oil
among its ingredients. The package is marked “BEST BY 04/05”.
 [0037]
Despite the many previous efforts to formulate nutrition bars with high levels of protein there
is still a need for a good tasting nutrition bar having elevated levels of protein,
especially nutrition bars comprising soy and/or rice protein and desirable levels of certain
minerals, especially transition metals. In particular, there is a need for such a nutrition bar
which does not develop an off-taste on storage and which has good sensorial properties (in
particular which is moist and chewy), even after prolonged storage at elevated
temperatures e.g. 3° C. for 4 weeks. It is also desirable that the bar retains a pleasing
appearance for the consumer upon storage e.g. does not brown or otherwise change
colour. These have been found to be particular problems in nutrition bars comprising soy
protein and transition metals and/or transition metal compounds.
 [0038]
And, although there have been many previous efforts to formulate foods with omega-3
and/or omega-6 and other unsaturated fatty acids, there is a need for a good way of
incorporating copper and other pro-oxidant minerals (Mn, Fe, Zn etc.) into foods containing
unsaturated fatty acids.
SUMMARY OF THE INVENTION
 [0039]
The present invention is in one aspect directed especially to a nutrition bar which
incorporates elevated levels of soy protein, at least one transition metal or transition metal
compound, and about 2% wt or more of a humectant. In this aspect of the nutrition bar, the
at least one transition metal or transition metal compound is in a substantially water
insoluble form at 20° C., or, the nutrition bar has an Aw of 0.45 or less, or, about 1% wt or
more of the soy and/or rice protein in the bar is in the form of nuggets and the humectant is
selected from the group consisting of polyols.
 [0040]
Thus according to a first aspect the present invention provides a nutritional bar comprising;
o
 a) about 10% wt or more of soy and/or rice protein, about 1% wt or more
being in the form of nuggets,
 b) at least one transition metal or transition metal compound, and
 c) about 2% wt or more of a humectant selected from the group consisting
of polyols.
 [0044]
According to a second aspect the present invention provides a nutritional bar comprising;
o
 a) about 10% wt or more of soy and/or rice protein,
 c) about 2% wt or more of a humectant,
and wherein the nutrition bar has an Aw of 0.45 or less.
 [0048]
According to a third aspect the present invention provides a nutritional bar comprising;
o
 b) at least one transition metal or transition metal compound, wherein the
at least one transition metal or transition metal compound is in a
substantially water insoluble form at 20° C., and
 c) about 2% wt or more of a humectant.
 [0052]
By the above-mentioned features of the invention, the nutrition bars are formulated to
comprise elevated levels of protein yet do not suffer unacceptably from a deterioration in
taste or other organoleptic properties (such as appearance e.g. browning or texture) over
time. It is preferred that the bars of the invention do not suffer from the aforementioned
problems for at least 6 months upon storage at 20° C., more preferably at least 7 months,
most preferably at least 8 months, ideally at least one year.
 [0053]
Nuggets can have a variety of cross sections, e.g., circular, rectangular or square, and
generally are bite sized particles having a maximum volume of 35 mm 3 and a minimum
volume of 4 mm3, preferably between 10 mm 3 and 25 mm3. The soy and/or rice protein
nuggets referred to herein will often comprise additional ingredients, such as a reducing
sugar, in addition to the soy and/or rice protein.
 [0054]
In accordance with an additional aspect, the present invention is directed

to nutrition products, such as nutrition bars and soups, sweet powders and other food
products, especially those with a water activity (aw) of 0.75 or less, especially 0.65 or less,
as well as to processes for preparing such products, wherein the products incorporate
omega-3 and/or omega-6 and/or other polyunsaturated fatty acids in combination with pro-
oxidant minerals such as copper compounds.
 [0055]
The formulations according to this additional aspect of the invention can be expected to
have a very good shelf life, yet include polyunsaturated fatty acids which generally have a
tendency to oxidize, together with normally pro-oxidant compounds in encapsulated form,
especially copper. Previously it would have been expected that where pro-oxidant copper
and omega-3 or other unsaturated fatty acids are combined in the same formulation, the
fatty acids would oxidize and the shelf life of the food product would be unacceptable.
 [0056]
In accordance with a preferred aspect of the invention, the pro-oxidant is encapsulated with
carnauba wax and/or other waxes.
 [0057]
In another aspect, the present invention is directed to a process for incorporating

polyunsaturated fatty acids or a source thereof, especially omega-3 and/or omega-6 fatty
acids, into copper- or other prooxidant-containing foods for human consumption,
especially nutrition bars, soups and sweet powders, by utilizing encapsulated pro-oxidant.
Preferably the polyunsaturated fatty acids are encapsulated with carnauba wax.
 [0058]
An especially preferred blend of oils for use as a source of polyunsturated fatty acids in
the bars, pastas, powdered beverages, soups and other foods of the invention is a blend of
canola and soybean oils at a weight ratio canola to soybean of from 35:65 to 65:35,
especially about 50:50. The blend may be used in the bars and other foods of the invention
at levels of from 2 to 25 wt %, especially from 5 to 20 wt %, most especially from 8 to 12 wt
%. The blend provides a good, stable source of omega-3 and omega-6 fatty acids. For
instance, levels of 0.15 to 0.2 g/serving of omega-3 and 1 to 2 g per serving of omega-6 are
readily provided by the canola/soybean blend in food having an excellent shelf life as long
as 12 or even 14 months. The canola/soybean blend preferably includes antioxidants, in
particular BHT or TBHQ or a combination of ascorbic acid and rosemary extract, preferably
at levels of 50 to 3000 ppm.
 [0059]
In accordance with another aspect of the invention, the omega-3 or omega-6 fatty acids are
themselves encapsulated. Especially preferred is to use omega-3, omega-6 or other
polyunsaturated fatty acids encapsulated by spray drying the fatty acid onto a carrier such
as corn-, milk-, soy- and other proteins, or starch or other polysaccharides, and then
encapsulating the spray dried fatty acid with wax or other encapsulating agent. Preferably
the encapsulated polyunsaturated fatty acids are used in a nutrition bar or other food
product, particularly one which includes the encapsulated pro-oxidants.
 [0060]
In the first step of the process, polyunsaturated fatty acids, and most especially omega-3
and/or omega 6 acids, are combined with a carrier and spray dried to form a powder.
Typically an emulsion will be formed with the carrier and the unsaturated acids prior to
spray drying. Examples of suitable carriers include modified food starches, maltodextrins,
proteins such as soy protein and caseinate, sugars and mixtures thereof. Then, the spray
dried powder is encapsulated, for example in a fluid bed dryer or a rotating disc, with one or
more encapsulating agents. Among the contemplated encapsulating agents are hard fats
(solid at 72° F.), edible waxes, especially higher melting point waxes, cellulose and protein,
e.g., milk proteins such as caseinates, and zein.
 [0061]
The unsaturated fatty acids can be present as free fatty acids, but more typically will be
present esterified to glycerol as mono-, di- or most preferably tri-acylglycerols. Unless
otherwise required by context, references to any unsaturated fatty acids herein includes
also reference to sources thereof such as triacylglycerols.
 [0062]
The encapsulated oils, may then be incorporated into a food for human consumption.
Suitable examples include nutrition bars, ready-to-drink beverages, soups, and spreads,
and other foods, preferably those with aw of 0.75 or less, preferably 0.65 or less, especially
0.6 or less, such as breakfast cereals, baked goods, etc. It is anticipated that the spray
dried and encapsulated oils will be less susceptible to oxidation and the off tastes which
accompany oxidation and which are also inherently present in the oils and sources thereof.
Most preferably, the food includes both the encapsulated pro-oxidant(s) such as copper and
the encapsulated polyunsaturated fatty acid(s).
 [0063]
The term “comprising” is meant not to be limiting to any subsequently stated elements but
rather to encompass non-specified elements of major or minor functional importance. In
other words the listed steps, elements or options need not be exhaustive. Whenever the
words “including” or “having” are used, these terms are meant to be equivalent to
“comprising” as defined above.
 [0064]
Except in the operating and comparative examples, or where otherwise explicitly indicated,
all numbers in this description indicating amounts of material or conditions of reaction,
physical properties of materials and/or use are to be understood as modified by the word
“about.” All amounts are by weight, based on the total weight of the relevant product, unless
otherwise specified.
 [0065]
Unless stated otherwise or required by context, the terms “fat” and “oil” are used
interchangeably herein.
 [0066]
Unless stated otherwise or required by context, the terms “nutritional bar(s)” and
“nutrition bar(s)” are used interchangeably herein.
 [0067]
For a more complete explanation of the above and other features and advantages of the
invention, reference should be made to the following description of the preferred
embodiments. The preferred embodiments apply to all aspects of the invention and can be
used as appropriate for each aspect.
DETAILED DESCRIPTION OF THE INVENTION
 [0000]
Protein
 [0068]
In accordance with one aspect of the invention, the nutritional bars of the invention
comprise about 10% wt or more in total of soy and/or rice protein based on the total weight
of the composition. It is preferred that the nutritional bars comprise 12% wt to 40% wt, e.g.
12% wt to 35% wt of soy and/or rice protein, more preferably 13% wt to 30% wt, most
preferably 14% wt to 25% wt based on the total weight of the composition.
 [0069]
The soy protein may be present in any suitable form including as isolated soy protein, as
soy protein concentrate or as soy protein hydrolysates. Sources of rice protein include rice
flour and rice protein concentrate.
 [0070]
Without wishing to be bound by theory, it is believed that soy and/or rice protein based
nutritional bars may suffer from problems of off-flavour development etc because of the
presence of free amino acid groups.
 [0071]
According to the first aspect of the invention, the nutritional bars comprise 1% wt or more of
the soy and/or rice protein, based on the total weight of the composition, in the form of
nuggets (hereinafter protein nuggets). For the other aspects of the invention this is
preferred. It is especially preferred that the nutritional bars comprise 5% wt or more soy
and/or rice protein in the form of nuggets, more preferably 10% wt or more. It is especially
preferred that the nutritional bars comprise 5% wt to 25% wt soy and/or rice protein in the
form of nuggets, especially 10% wt to 20% wt. It is preferred that 80% wt or more of the soy
and/or rice protein in the bar is present in the form of nuggets, more preferably 90% wt or
more, most preferably 95% wt or more, such as 100% wt.
 [0072]
The protein nuggets preferably comprise 50% wt to 100% wt of soy and/or rice protein,
more preferably 55% wt to 100% wt, most preferably 60% wt to 95% wt, such as 75% wt to
95% wt based on the weight of the protein nuggets.
 [0073]
In certain aspects of the invention, particularly where soy protein is not included or is
minimized, when protein nuggets are employed, they typically include greater than 50 wt %
of protein selected from the group consisting of milk protein, rice protein and pea protein
and mixtures thereof, especially between 51 wt % and 99 wt %, more preferably between
52 wt % and 95 wt %, most preferably 55 wt % or above.
 [0074]
The protein nuggets of the invention may also comprise one or more of other proteins, such
as those listed below, lipids, especially triglyceride fats, and carbohydrates, especially
starches. It is especially preferred that the protein nuggets further comprise from 1% wt to
40% wt of a reducing sugar, more preferably 2% wt to 25% wt, most preferably 3% wt to
20% wt. Particularly where the nuggets are made using the moderated temperature
extrusion process described below, it is advisable that the remaining ingredients be no
more sensitive to heat degradation (e.g., have the same or lower degradation point) than
the selected soy and/or rice protein or other nugget protein.
 [0075]
In addition to the soy and/or rice protein, other types of protein may also be included in the
nutritional bars. Or, in other embodiments these proteins or protein may be used rather than
soy and/or rice protein. Preferred sources for the other protein which may be used in the
present invention (either within the protein nugget or within the bar external to the nugget)
include dairy protein sources such as whole milk, skim milk, buttermilk, condensed milk,
evaporated milk, milk solids non-fat, etc., and including whey protein such as whey protein
isolate and whey protein concentrate and caseins; pea proteins and sources of pea protein;
and sources of gelatin protein. The dairy source may contribute dairy fat and/or non-fat milk
solids such as lactose and milk proteins, e.g. the whey proteins and caseins. The amounts
of the other proteins, when present embodiments including soy and/or rice protein, are
preferably within the range of from 1% wt to 10% wt, preferably 2% wt to 5% wt.
 [0076]
Especially preferred, to minimize the caloric impact, is the addition of protein as such rather
than as one component of a food ingredient such as whole milk. Preferred in this respect
are protein concentrates such as one or more of whey protein concentrate as mentioned
above, milk protein concentrate, caseinates such as sodium and/or calcium caseinate,
isolated soy protein and soy protein concentrate.
 [0077]
Total protein levels (soy and/or rice and other protein) within the nutritionbars of the
invention, including any protein present in the form of nuggets, are preferably within the
range of 3 wt % to 50 wt %, especially from 12% wt to 40% wt, more preferably 13% wt to
30% wt, most preferably 14% wt to 25% wt based on the total weight of the composition.
Total protein levels within the foods of the invention, particularly when the food takes the
form of a nutrition bar, may also in some instances be within the range of 3 wt % to 50 wt
%, such as from 3 wt % to 30 wt %, especially from 3 wt % to 20%.
 [0078]
The total protein present in the nutritional bar preferably provides up to 50% of the total
calories of the bar, more preferably between 20% and 50%, most preferably between 25%
and 50%.
 [0079]
The present invention can be equally applied to milk protein based nutritionbars if the same
problems are found in these bars.
 [0000]
Transition Metals and Transitional Metal Compounds

 [0080]
According to many aspects of the invention the nutrition bar comprises at least one
transition metal or transition metal compound. The transition metal is preferably selected
from chromium, manganese, iron, cobalt, nickel, copper and zinc and mixtures thereof. The
transition metal compounds are preferably compounds of these transition metals. It has
been found that iron, cobalt, nickel, copper and zinc can cause particular taste and
sensorial problems in nutrition bars comprising soy and/or rice proteins.
 [0081]
According to the third aspect of the invention, the at least one transition metal or transition
metal compound is in a substantially water insoluble form at 20° C. and this is preferred for
the other aspects of the invention. The transition metal or transition metal compound may
be provided in the substantially water insoluble form by any suitable means. It is preferred
that either a substantially water insoluble salt is used or that a suitable encapsulant is used
to achieve the desired level of water insolubility.
 [0082]
It is advisable to ensure that the transition metal or transition metal compound is in a

substantially water insoluble form at all processing temperatures to which the nutrition bar is
subjected during its preparation and ideally also at 5° C. or more above the maximum
temperature reached.
 [0083]
Any substantially water insoluble compound of a transition metal may be used according to
the invention, especially substantially water insoluble inorganic compounds. Such
compounds selected from oxides, carbonates and phosphates including pyrophosphates
are preferred. If copper is used then copper carbonate is preferred. If iron is used then ferric
pyrophosphate is preferred. If zinc is used then zinc oxide is preferred.
 [0084]
The nutrition bars of the invention, typically overall comprise up to 100%, typically up to
50%, such as 10 to 35% of the European 2003 RDA of the transition metal. The exact
amount of the transition metal and/or transition metal compound will depend upon the type
used. Typically the nutrition barswill comprise one or more of up to 1 mg of manganese, up
to 1.1 mg of copper, up to 9.5 mg of zinc and up to 16 mg of iron, preferably one or more of
up to 0.5 mg of manganese, up to 0.4 mg of copper, up to 3 mg of zinc and up to 5 mg of
iron
 [0085]
Alternatively, or additionally, the transition metal or transition metal compound may be
encapsulated to render it substantially water insoluble. This provides a wider choice of the
types of transition metal compound which may be used and may allow the inclusion of a
more bioavailable compound to be used. Any suitable encapsulant may be used. It is
especially preferred that an encapsulant is used which does not allow any significant water
transmission across the encapsulation layer at temperatures below the melting point of the
encapsulant. This is especially important where the encapsulated transition metal or
transition metal compound is subjected to elevated temperatures, e.g. of 60° C. or more
during the preparation of the nutrition bar.
 [0086]
The term “encapsulated” refers both to an embodiment wherein a coating is substantially

formed around the transition metal or transition metal compound and to an embodiment
wherein the transition metal or transition metal compound is trapped within or throughout a
matrix so that it is rendered substantially water insoluble. The transition metal or transition
metal compound preferably has a substantially integral encapsulant coating or matrix
around it.
 [0087]
Suitable encapsulant materials include substantially water insoluble edible waxes, proteins,
fibres, carbohydrates. The encapsulant material may be cross-linked.
 [0088]
Proteins which may be used as the entire encapsulant material, or as a part thereof, include
gelatin, milk proteins (including caseinates, such as sodium caseinate, and whey proteins
such as beta-lactoglobulin and alpha lactalbumin), albumin and vegetable proteins including
proteins from beans, legumes and cereals such as soy, pea, maize and wheat and isolated
soy proteins.
 [0089]
Carbohydrates which may be used as the entire encapsulant material, or as a part thereof,
include mono or polysaccharides including, cellulose polymers and starches, (including
hydrolysed and modified starches) and sugar alcohols. Suitable materials include gum
arabic, carrageenan, agar agar, alginates, pectins and pectates.
 [0090]
Preferred encapsulants are carbohydrates such as alginates or pectins, especially including

the sodium, potassium and calcium salts of alginates.
 [0091]
Mixtures of sodium caseinate and either gum arabic, carrageenan, agar agar, and gum
arabic, are suitable. Similarly, beta-lactoglobulin and either gum arabic, carrageenan, agar
agar, alginate or pectins, especially beta-lactoglobulin and gum arabic may be used.
 [0092]
It is preferred that the weight ratio of the transition metal and/or transition metal compound
to the encapsulant is in the range of from 5:1 to 1:15, preferably 1:2 to 1:12, e.g. 1:5 to
1:10.
 [0093]
The transition metal or transition metal compound may be encapsulated by any suitable
encapsulation technique as known in the art, such as coacervation or spraying on, and
does not require further explanation here.
 [0094]
By the term “substantially water insoluble” is meant that the transition metal or transition
metal compound does not substantially dissolve in water, in particular that it has a solubility
in water at 20° C. of 1 g/100 g deionised water or less, preferably 0.5 g/100 g deionised
water or less.
 [0095]
Encapsulated sources of copper or other pro-oxidants are preferably used herein when any
oxidizable material may be present, such as PUFA's, and not only when soy or rice proteins
are present. For some compositions, especially for compositions containing PUFA's such
as omega 3 oils, encapsulated pro-oxidants are preferably present at a level of from 15 to
100% US RDA. Preferred, especially where PUFA's, e.g., omega 3 oils are present, are
encapsulated copper salts such as microencapsulated cupric gluconate available from the
Wright Group of Crowley, La. Another pro-oxidant copper salt which could benefit from
encapsulation according to the present invention is copper sulfate. Encapsulated pro-
oxidant salt products available from Wright include the following available under the name
SuperCoat™:
 [0096]
We 101266 (Iron), We 101265 (zinc). We 101270 (copper) and We 101267 (manganese).

Encapsulated pro-oxidant salts are preferably present at a level of from 0.3 to 0.85% by wt.
 [0097]
In accordance with one preferred aspect of the invention, the pro-oxidants are coated with
an edible wax, such as beeswax, carnauba wax, candellia wax, paraffin wax or mixtures
thereof. Preferably the wax has a melting point greater than 65° C. Alternatively, the pro-
oxidant can be coated with another coating material which provides resistance to food
processing conditions/variables such as temperature, shear, moisture and oxygen levels,
such as stearic acid, hard fats, edible waxes, cellulose and protein. Examples of hard fats
include hydrogenated soy bean or cotton seed oils. Preferably, the pro-oxidants are
completely coated by the wax or other encapsulating agent.
 [0000]
Humectant
 [0098]
The nutrition bars according to all aspects of the invention preferably comprise 2% wt or
more of a humectant. For the first aspect of the invention the bars comprise 2% or more of
a humectant selected from the group (consisting of polyols). It is preferred that
the nutrition bars comprise from 3% wt to 15% wt of humectants, more preferably 3% wt to
15% wt, especially 3% wt to 10% wt.
 [0099]
Any suitable humectant, and mixtures thereof, may be used for the second and third
aspects. However, for all aspects it is preferred that the humectant is selected from polyols,
with diols and triols being preferred, most especially triols. Suitable diols include sugar
alcohol diols. Suitable triols include sugar alcohol triols, glycerol and sorbitol. At least for
certain aspects of the invention, especially good results have been obtained when the
humectant comprises glycerol, in particular when the nutrition bars comprise 3 to 10%
weight glycerol, especially 4 to 7% wt glycerol.
 [0100]
Other humectants which may be used include fruit pastes such as raisin paste, prune
pastes or date paste.
 [0000]
Aw
 [0101]
According to the second aspect of the invention, the nutrition bar has an Aw of 0.45 or less.
This is also preferred for the other aspects of the invention. For all aspects of the invention,
it is preferred that the nutrition bar has an Aw of 0.43 or less, most preferably of 0.40 or
less. The determination of the Aw is within the normal skill of the skilled person and does
not need to be described further here.
 [0000]
Fat/Carbohydrate
 [0102]
The source for any fat used in the nutrition bars, whether internal or external to the protein
nugget, is preferably vegetable fat, such as for example, cocoa butter, illipe, shea, palm,
palm kernal, sal, soybean, safflower, cottonseed, coconut, rapeseed, canola, corn and
sunflower oils, or mixtures thereof. However, animal fats such as butter fat may also be
used if consistent with the desired nutritional profile of the product. Preferably the amount of
fat in either the protein nugget or the bar as a whole, is not more than 45 wt %, especially
not more than 35 wt %, preferably from 0.5 to 20 wt %, more preferably from 1 to 15 wt %,
most preferably from 1 to 5 or 10 wt %.
 [0103]
A blend of oils (e.g., canola, soybean, or high oleic oils) may be used, especially containing
either synthetic antioxidants such as BHT, TBHQ or natural antioxidants such mixed
tocopherols, ascorbic acid and rosemary extract or a blend of the above. When the source
is for linoleic and linolenic acids (C18:2 and C18:3), straight oil or blends of oil such as
canola plus soybean with an appropriate antioxidant system can be used. However, animal
fats such as butter fat may also be used if consistent with the desired nutritional profile of
the product.
 [0104]
Carbohydrates can be used within the protein nuggets at levels of from 1% to 35%. In
addition to sweeteners mentioned below, and the fiber and carbohydrate bulking agents
mentioned elsewhere, examples of suitable carbohydrates include starches such as are
contained in rice flour, flour, tapioca flour, peanut flour, tapioca flour, tapioca starch, and
whole wheat flour and mixtures thereof. These and other carbohydrates can be used
outside the protein nuggets within the bar as well. Levels of carbohydrates in the bar as a
whole will typically comprise from 5 wt % to 90 wt %, such as from 5 wt % to 80 wt %,
especially from 20% to 65 wt %, such as from 25% to 60 wt %.
 [0000]
Optional Ingredients
 [0105]
If it is desired to include a bulking agent in the nutrition bars or other food, within or external
to the protein nuggets, a preferred bulking agent is inert polydextrose. Other conventional
bulking agents which may be used alone or in combination therewith include maltodextrin,
sugar alcohols, corn syrup solids, sugars or starches. Total bulking agent levels in the
protein nuggets, and in the nutritional bars and other foods of the invention, will preferably
be from about 0% to 20 wt %, preferably 5% to 16%. Polydextrose may be obtained under
the brand name Litesse.
 [0106]
Flavorings are preferably added to the nutrition bar in amounts that will impart a mild,
pleasant flavor. The flavoring may be present in any protein nuggets or the
capsules/microcapsules or external to the nuggets and the capsules/microcapsules in the
bar or other food, provided that processing is not adversely affected. The flavoring may be
any of the commercial flavors typically employed in nutrition bars, such as varying types of
cocoa, pure vanilla or artificial flavor, such as vanillin, ethyl vanillin, chocolate, malt, mint,
yogurt powder, extracts, spices, such as cinnamon, nutmeg and ginger, mixtures thereof,
and the like. It will be appreciated that many flavor variations may be obtained by
combinations of the basic flavors. The nutrition bars or other foods are flavored to taste and
suitable amounts of each flavouring agent desired will therefore be included. Suitable
flavorants may also include seasoning, such as salt (sodium choloride) or potassium
chloride, and imitation fruit or chocolate flavors either singly or in any suitable combination.
Flavorings which mask off-tastes from vitamins and/or minerals and other ingredients are
preferably included in the products of the invention, in the protein nuggets and/or elsewhere
in the product. Preferably, flavorants are present at from 0.25 to 3 wt % of the food,
excluding salt or potassium chloride, which is generally present at from 0 to 1%, especially
0.1 to 0.5%.
 [0107]
The protein nuggets and/or nutrition bar and/or other food may include colorants, if desired,
such as caramel colorant or vegetable or fruit colourings. Colorants are generally present in
the food at from 0 to 2 wt %, especially from 0.1 to 1%.
 [0108]
If desired, the protein nuggets and/or nutrition bar may include processing aids such as
calcium chloride.
 [0109]
The nutritional bars or other foods may comprise one or more cholesterol lowering agents
in conventional amounts. Any suitable, known, cholesterol lowering agent may be used, for
example isoflavones, phytosterols, soy bean extracts, fish oil extracts, tea leaf extracts.
 [0110]
The food product may optionally comprise, in suitable amounts, one or more agents which
may beneficially influence (post-prandial) energy metabolism and substrate utilisation, for
example caffeine, flavonoids (including tea catechins, capsaicinoids and canitine).
 [0111]
The protein nuggets and/or nutrition bar may also include emulsifiers. Typical emulsifying
agents may be phospholipids and proteins or esters of long chain fatty acids and a
polyhydric alcohol. Lecithin is an example. Fatty acid esters of glycerol, polyglycerol esters
of fatty acids, sorbitan esters of fatty acids and polyoxyethylene and polyoxypropylene
esters of fatty acids may be used but organoleptic properties, or course, must be
considered. Mono- and di-glycerides are preferred. If present in the nuggets, emulsifiers
may be used in amounts of about 0.03% to 0.3%, preferably 0.05% to 0.1%. The same
emulsifiers may also be present in the nutrition bar, again at levels overall of about 0.03%
to 1%, preferably 0.05% to 0.7%. Emulsifiers may be used in combination, as appropriate.
 [0112]
Among fiber sources which may be included in the nutrition bars or other food of the
invention are fructose oligosaccharides such as inulin, soy fiber, fruit fibre e.g. apple, guar
gum, gum arabic, gum acacia, oat fiber, cellulose, whole grains and mixtures thereof. The
compositions preferably contain at least 2 grams of fiber per 56 g serving, especially at
least 5 grams of fiber per serving. Preferably, fiber sources are present in the product at
greater than 0.5 wt % and do not exceed 15 wt %, especially 10 wt %. In many
embodiments, they will not exceed 5 or 6 wt %. As indicated above, additional bulking
agents such as maltodextrin, sugar alcohols, corn syrup solids, sugars, starches and
mixtures thereof may also be used. Total bulking agent levels in the products of the
invention, including fibers and other bulking agents, will preferably be from about 0% to
20%, especially from 1 to 15 wt %. The fiber and the bulking agent may be present in the
protein nuggets or in the bar or other food external to the nuggets provided that processing
is not impaired.
 [0113]
Carrageenan may be included in the bars or other food of the invention, internal or external
to any protein nuggets, eg, as a thickening and/or stabilizing agent. In many products levels
of carrageenan will be from 0 to 2 wt % on product, especially from 0.2 to 1%). Cellulose
gel and pectin are other thickeners which may be used alone or in combination. These may
be used, for example, at 0 to 10 wt %, especially from 0.5 to 2 wt %.
 [0114]
Typically, if the food is a nutrition bar, or in any of a number product forms which are
generally sweet, the food will be naturally sweetened. The sweetener may be included in
the capsules/microcapsules or in any nuggets or elsewhere in the bar or food provided that
it does not interfere with the processing of the capsule or nugget. Natural sources of
sweetness include sucrose (liquid or solids), glucose, fructose, and corn syrup (liquid or
solids), including high fructose corn syrup, corn syrup, maltitol corn syrup, high maltose
corn syrup and mixtures thereof. Other sweeteners include lactose, maltose, glycerine,
brown sugar and galactose and mixtures thereof. Polyol sweeteners other than sugars
include the sugar alcohols such as maltitol, xylitol and erythritol. Levels of sweeteners and
sugar sources preferably result in sugar and/or other polyol solids levels of up to 50 wt %,
especially up to 20 wt %, preferably from 5 to 18 wt %, especially from 10 to 17 wt % of
a nutrition bar or other food.
 [0115]
If it is desired to use artificial sweeteners, these may likewise be present in any

microcapsule and/or any protein nuggets and/or within the bar or other food external to any
nugget, provided that it does not interfere with processing, or elsewhere within the food.
Any of the artificial sweeteners well known in the art may be used, such as aspartame,
saccharine, Alitame® (obtainable from Pfizer), acesulfame K (obtainable from Hoechst),
cyclamates, neotame, sucralose, mixtures thereof and the like. The artificial sweeteners
may be used in varying amounts of about 0.005% to 1 wt % on the bar, preferably 0.007%
to 0.73% depending on the sweetener, for example. Aspartame may be used at a level of
0.05% to 0.15%, preferably at a level of 0.07% to 0.11%. Acesulfame K is preferred at a
level of 0.09% to 0.15%. Artificial sweeteners may be used in other foods at similar levels.
 [0116]
Calcium is preferably present in the nutrition bars or other foods at from 0 to 100% of US
RDA, preferably from 10 to 30% US RDA, especially about 25% US RDA. The calcium
source is preferably dicalcium phosphate. For example, wt. % levels of dicalcium phosphate
may range from 0.5 to 1.5%. In a preferred embodiment, the product is fortified with one or
more vitamins and/or minerals and/or fiber sources, in addition to the calcium source.
These may include any or all of the following:
 [0117]
Ascorbic acid (Vitamin C), Tocopheryl Acetate (Vitamin E), Biotin (Vitamin H), Vitamin A
Palmitate, Niacinamide (Vitamin B3), Potassium Iodide, d-Calcium Pantothenate (Vitamin
B5), Cyanocobalamin (Vitamin B12), Riboflavin (Vitamin B2), Thiamine Mononitrate
(Vitamin B1), Molybdenum, Chromium, Selenium, Calcium Carbonate, Calcium Lactate,
Manganese (e.g., as Manganese Sulfate), Magnesium (e.g., as magnesium phosphate),
Iron (e.g., as Ferric Orthophosphate) and Zinc (as Zinc Oxide). The vitamins and minerals
are preferably present at from 5 to 100% US RDA, especially 5 to 50% US RDA, most
especially from about 15% US RDA. The vitamins and/or minerals may be included within,
or external to, the nuggets, provided that processing and human absorption are not
impaired.
 [0118]
Minerals which tend to be pro-oxidants, such as iron, may be included in the encapsulated
form according to the present invention.
 [0119]
US RDA as referred to herein is the Recommended Dietary Allowances 10thed., 1989,

published by the National Academy of Science, National Academy Press, Washington, D.C.
 [0120]
An alternative measure used is RDI. One or more of these vitamins and minerals are
preferably present at from 5 to 45% USRDI for 2003, especially 5 to 20% RDI, most
especially from about 15% RDI.
 [0121]
It is especially preferred that the nutritional bars comprise at least 300 mg of potassium per
serving, more preferably 400-1000, most preferably 450-700 mg.
 [0122]
The vitamins and/or minerals may be included within, or external to, any protein nuggets,
provided that processing and human absorption are not impaired.
 [0123]
Ingredients which, if present, will generally be found within a bar but external to the
capsules or any nuggets include, but are not limited to, rolled oats, chocolate or compound
chips or other chocolate or compound pieces, cookie and/or cookie dough pieces, such as
oatmeal cookie pieces, brownie pieces, fruit pieces, such as dried cranberry, apple, etc.,
fruit jelly, vegetable pieces such as rice, honey and acidulants such as malic and citric
acids, leavening agents such as sodium bicarbonate and peanut butter.
 [0124]
The nutritional bars preferably have a calorie content in the range of from 50 kilocalories
(kcals) to 250 kcals, more preferably 75 kcals to 200 kcals, most preferably 100 or 150
kcals to 400 kcals per bar.
 [0125]
A single serving size of the nutrition bar is typically in the range of from 45 g to 70 g,
especially 50 g to 65 g, such as 55 g to 60 g.
 [0000]
Manufacture of Bars
 [0126]
The nutritional bars may be made by known methods provided that any protein nuggets are
not exposed to temperatures which cause degradation of their ingredients, especially the
proteins or encapsulant if present.
 [0127]
Extruded nutritional bars may be made by cooking a syrup containing liquid (at ambient
temperature) ingredients and then mixing with dry ingredients. The mixture is then extruded
onto a conveyor belt and cut with a cutter. Any nuggets, e.g., protein nuggets, are included
among the dry ingredients. The capsules/microcapsules and any nuggets should only be
added to the syrup when the syrup is at a temperature below that at which any of the
capsules/microcapsule or nugget components degrade. Supercritical fluid extrusion of the
bar as a whole at reduced temperatures can also be considered. Syrup ingredients may
include components such as corn syrup, glycerine (e.g., 0-20 wt % on total product,
especially 0.5 to 10 wt %), lecithin and soybean oil or other liquid oils. In addition to the
capsules and any nuggets, other dry components which may be used include grains, flours
(e.g., rice or peanut), maltodextrin and milk powders.
 [0128]
Nutritional bars in the form of granola bars may be made by cooking the syrup, adding the
dry ingredients, blending the syrup and dry ingredients in a blender, feeding the blended
mix through rollers and cutting with a cutter.
 [0129]
The bars of the invention may be fully or partially coated, eg with milk chocolate or yogurt
flavored coating. Chocolates with little or no milk or milk products may be considered so as
to maximize the presence of chocolate antioxidants and, if and to the extent desired, to try
to avoid reported neutralization of antioxidants in the chocolate by milk or its components.
 [0130]
Typically, excluding moisture lost during processing, the uncoated bars of the invention will
be made from 30-70 wt % syrup, particularly 30-50 wt % syrup, especially 35-65%, most
especially 35-45%, and 30-70 wt % dry ingredients, especially 35-65 wt %, or 50-70 wt %
dry ingredients, especially 55-65 wt %. Generally, coated bars according to the invention
will be made from 30-50 wt % syrup, especially 35-45 wt %, 40-50 wt % dry ingredients,
especially 40-45% and 0-30 wt % coating (e.g, chocolate or compound coating), especially
5-25 wt %, particularly 10-20 wt % coating.
 [0131]
The nutritional bar is preferably one intended to be used as part of a weight loss or weight
control plan.
 [0132]
Alternative forms of the nutritional bars are powders, tablets and non-bar meal replacement
products. The disclosures herein are equally applicable to these other product forms.
 [0133]
A meal replacement product as referred to herein refers to a product which is intended to

replace one or more conventional meals per day; they are of a controlled calorie content
and are generally eaten as a single product. Examples of meal replacement products
include: liquid products such as milk or soya-based drinks, soluble powders used to prepare
those drinks and drinks prepared therefrom, bars, soups, cereal or noodle or pasta-based
products, desserts such as rice puddings, custards and the like. Meal replacement products
are generally used by consumers following a calorie controlled diet. The nutritional bars of
the invention may also be consumed as meal replacement products.
 [0134]
In accordance with one aspect of the invention, the present invention may be used to
protect any polyunsaturated fatty acid in the food, and most especially to protect omega-3
and/or omega-6 fatty acids. Among the polyunsaturated fatty acids for which the invention
may be useful are included arachidonic acid, docosahexaenoic acid (DHA),
eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha linolenic acid) and
gamma-linolenic acid.
 [0135]
Among sources for the unsaturated acids which are encapsulated in accordance with the
process of the invention, and/or which are protected by the encapsulated pro-oxidant
according to the invention, may be included vegetable oils, marine oils such as fish oils and
fish liver oils and algae. Possible vegetable oil sources include olive oil, soybean oil, canola
oil, high oleic sunflower seed oil, high oleic safflower oil, safflower oil, sunflower seed oil,
flaxseed (linseed) oil, corn oil, cottonseed oil, peanut oil, evening primrose oil, borage oil,
and blackcurrant oil. As mentioned above, various other oils and fats may also be included
in the product.
 [0136]
The food of the invention may be any of several foods which could be supplemented with
and/or contain pro-oxidant minerals and polyunsaturated fatty acids. Preferably the food is
a nutrition bar or is a food having a water activity of 0.75 or less, preferably 0.65 or less,
especially 0.6 or less.
 [0137]
In general, where encapsulated oils containing PUFA moieties are used in accordance with
the invention, added antioxidants such as tocopherols, ascorbic acid and/or rosemary
extract may be omitted; that is, the oils may be free of added antioxidants. Where non-
encapsulated oils containing PUFA moieties are used, it is preferred that added
antioxidants such as tocopherols, ascorbic acid and/or rosemary extract be present in the
oil.
 [0138]
Polyunsaturated fats, particularly those containing omega-3 and omega-6 fatty acids, are
preferably incorporated as encapsulates in accordance with the process of the invention.
Or, they can be incorporated into the product as oils, or in other forms such as alternative
capsules or microcapsules, for example in the microcapsules of EP 648 076, the disclosure
of which is incorporated by reference herein. The term “capsules” herein shall encompass
encapsulates formed in accordance with the process of the invention and other
encapsulating processes as well as shells into which a product has been placed.
“Microcapsules” herein refers to capsules of very small size such as those of EP 648 076.
 [0139]
If desired, the food, especially the nuggets, may include processing aids such as calcium
chloride.
 [0140]
As indicated above, in one of the aspects of the invention, the unsaturated oils will typically
be emulsified with a carrier prior to spray drying. Typical emulsifying agents may be
phospholipids and proteins or esters of long chain fatty acids and a polyhydric alcohol.
Lecithin is an example. Fatty acid esters of glycerol, polyglycerol esters of fatty acids,
sorbitan esters of fatty acids and polyoxyethylene and polyoxypropylene esters of fatty
acids may be used but organoleptic properties, of course, must be considered. Mono- and
di-glycerides are preferred. Emulsifiers may be used in the emulsions used to spray dry the
unsaturated fatty acids in amounts of about 0.03% to 0.3%, preferably 0.05% to 0.1%. As
mentioned above, the same emulsifiers may also be present in the nutrition bar or other
food and/or protein nuggets, again at levels overall of about 0.03% to 0.3%, preferably
0.05% to 0.1%. Emulsifiers may be used in combination, as appropriate. Any nuggets may
also include emulsifiers.
 [0141]
Typically the emulsion will be formed in a homogenizer such as a high pressure

homogenizer from Invensys APV of Tonawanda, N.Y. The emulsion will typically comprise
from 5 wt % to 25 wt % of carrier and 35 to 15 wt % of the unsaturated fatty acid. The
emulsion typically will have about 40% solids and the balance water.
 [0142]
Encapsulated ingredients are added to the foods at a convenient time in the processing,
provided that the capsules are not exposed to temperatures which cause degradation of
their ingredients. Likewise, if protein-containing nuggets are present, the processor must be
sensitive to any conditions which could cause degradation of the nugget.
 [0143]
Nuggets may contain greater than 50 wt %, especially greater than 60%, more preferably
greater than 70 or 80% of selected non-soy proteins selected from the group consisting of
milk protein, rice protein and pea protein.
 [0144]
This aspect of the invention, then, pertains to a process for making a food ingredient
comprising, encapsulating unsaturated fatty acid or source thereof by forming an emulsion
of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder, and
encapsulating said powder with an encapsulating agent. The powder may be encapsulated
using a fluid bed or a rotating disc. The unsaturated fatty acid may be selected from the
group consisting of arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid
(EPA), lineoleic acid, linolenic acid (alpha linolenic acid) and gamma-linolenic acid. The
source of the unsaturated fatty acid which encapsulated may be a fish oil. The invention
also pertains to the process of incorporating the food ingredient into a nutrition bar and to
a nutrition bar into which the food ingredient has been incorporated, optionally together with
an encapsulated prooxidant.
 [0145]
This aspect of the invention also relates to a process for making a food product for humans
comprising, encapsulating unsaturated fatty acid or source thereof by forming an emulsion
of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder, and
encapsulating the powder with an encapsulating agent, and incorporating the
microencapsulated powder into a food for human consumption. The food for human
consumption may be a nutrition bar. And, the microencapsulated powder may be
incorporated into the nutrition bar by adding the microencapsulated powder to a syrup and
extruding the syrup. In addition, the unsaturated fatty acid may be selected from the group
consisting of arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA),
lineoleic acid, linolenic acid (alpha linolenic acid) and gamma-linolenic acid. The source
which is encapsulated may be a fish oil. The invention also relates to a food product made
according to the process.
 [0000]
Other Foods and Methods of Manufacture
 [0146]
It can be expected that the benefits of the invention will be realized in various types of
foods, including various types of nutrition bars including, without limitation, snack bars and
meal replacement bars. One example would be granola bars. Other applicable foods
include soups and sweet powders which may be used to sweeten, flavor and fortify
beverages such as milk.
 [0147]
Soups according to the invention are prepared by dry mixing the ingredients, as is known in
the art. All seasoning is added to a ribbon blender (powder mixer). Mixing takes between 12
and 15 minutes depending upon the number of ingredients and size of the batch in the
mixer. The mix is placed into a large tote that is taken to the packaging line.
 [0148]
In the case of powdered beverages, the product will typically be made using the following
process. The ingredients are scaled to the quantity dictated in the formulation. The scaled
ingredients are placed in a sifter placed over a 20 mesh standard screening unit. The
ingredients are then bumped though the standard screen. The screened ingredients are
emptied into a container, the lid is sealed and then the container is shaken vigorously for at
least two minutes. The contents of the container are emptied into a 20 mesh standard
screen and then stored in an air tight container. Beverages are typically prepared by scaling
out the appropriate serving size of powder, scaling out 8 oz. of refrigerated skim milk,
pouring milk into a blender vessel, turning the blender to a low setting and adding powder to
the agitating skim milk, covering the blender vessel with an appropriate closure, increasing
the speed to mid-high power, agitating at mid-high power for 20-30 seconds and then
stopping agitation. The beverage is typically served and consumed shortly after
preparation.
 [0149]
The invention will be further illustrated by reference to the following examples. Further
examples within the scope of the invention will be apparent to the person skilled in the art.
EXAMPLE 1
 [0150]
Two Granola-style nutrition bars were made to the following compositions:
A B
% wt % wt
Binder:
Glucose syrup 8.903 11.861
Polydextrose syrup 9.90 10.0
Inulin syrup 4.6 4.6
Sugar 2.3 2.3

A B
% wt % wt
Pectose paste 5.0 5.0
Coconut oil 2.3 2.3
Lecithin 0.6 0.6
Glycerol 5.0 1.242
Invert syrup 4.9 4.9
Date paste 3.0 3.0
Corn oil 2.1 2.1
Flavourings 0.375 0.375
Colourings 0.144 0.144
Water loss −3.20 −3.20
Dry material:
Oatflakes 4.324 5.5
Coconut flakes, 2.2 2.2
sweetened and
shredded
Fruit fibre 4.15 4.15
Soy protein nuggets 6.0 6.0
1*1
2*2
A B
% wt % wt
Vitamin/mineral mix*3 3.904 3.904
Coating:
Dairy coating 10.00 10.00
0.40 +/− 0.53 +/−

AW
0.03 0.02
Bar weight 60.0 g 60.0 g
*1soy protein nuggets comprising 60% wt soy protein, available from Dupont Protein
Technologies Inc., USA.
*2soy protein nuggets comprising 80% wt soy protein, available from Dupont Protein
Technologies Inc., USA.
*3vitamin/mineral mix comprising zinc, iron, copper. In bar A there was 2 mg of zinc, 1
mg of iron and 0.18 mg of copper. In bar B there was 3 mg of zinc, 4.9 mg of iron and
0.34 mg of copper. For bar A, insoluble copper carbonate encapsulated with sodium
alginate (1:9 weight ratio) was used.
# For bar B, soluble copper gluconate encapsulated with

hardened soybean oil was used.
 [0151]
Bar A was prepared by the following method of preparation; The glucose syrup,
polydextrose syrup, inulin syrup, sugar, Pectose paste, coconut oil and lecithin, were
heated together to about 250° F., 86.5 Brix and moisture loss recorded. The glycerol was
added with mixing. Separately the invert syrup and date paste were mixed together and
heated to 230° F. whereafter the mixture was added to the glycerol-containing mixture with
stirring. The mixture was allowed to cool to 180° F. when the corn oil was added with
mixing. After further cooling to 140° F., the flavours and colourings were added. The dry
materials were mixed separately and added to the cooled mixture above with mixing until a
uniform mixture was formed. Bars were formed by pressing the mixture into a mould, and
when cooled to room temperature, cutting the cooled mixture into dimensions of 11 cm×3.5
cm×1.9 cm.
 [0152]
The bar was coated with the dairy coating which was allowed to 30 set.
 [0153]
Bar B was prepared by the method for bar A except the first heating stage was to 225-230°
F., 83 Brix, that invert syrup was added with the other binder ingredients and the date paste
was added with the colourings and flavouring. The bar was cut into dimension of 11 cm×3.5
cm×1.9 cm.
 [0000]
Results
 [0154]
The nutrition bars were stored under accelerated storage conditions at either 3° C. or 36°
C., or, normal storage at 2° C. to assess them for off flavour development and a
deterioration in the organoleptic properties. Bar A was stable after 4 months accelerated
storage at 3° C. which is the equivalent of more than 12 months storage at 20° C., showing
no unacceptable off-flavour development and no unacceptable deterioration in other
organoleptic properties. The bars were still chewy, moist and with a good taste after 12
months storage at 2° C. No unacceptable browning of the bar was observed. Bar B was
stable for only 4 weeks at 36° C. and 6 months at 20° C. but thereafter quickly produced a
nutty off-flavour and browning.
EXAMPLE 2 Prophetic
 [0000]
Encapsulation Of A Polyunsaturated Fatty Acid
 [0155]
Into 1 kg of water are mixed 100 g milk protein, 50 g modified food starch, 50 g flow agent,
and 200 g oil. The mixture is emulsified using a high pressure homogenizer. The emulsion
is then spray dried under a nitrogen blanket in a Niro lab spray drier at a dryer temperature
of 400° F. The control outlet temperature is 210° F. The powder thus made is introduced to
a lab GLATT fluid bed. 100 g of the powder is fluidized and sprayed with carnauba wax
coating at 30 g of carnauba wax and 10 g of paraffin at 212° F. under a nitrogen blanket.
Other high coating compounds which can be used, alone or in combination, are beeswax
and stearic acid.
EXAMPLE 3 Prophetic
 [0156]
The “center” of a coated bar is formed from the following components:
Component Wt % of Center
Protein 25
Sugar 8
Rice cereal 16
Soy protein 6
Vitamin/mineral 4
mix (including
microencapsulated
cupric gluconate
ex Wright Group)
Sodium chloride 0.5
Corn syrup 28.5
Molasses 4
Peanut butter 4
Encapsulated DHA/PUFA 4
(made by procedure
of Example 2)
 [0157]
The liquid components are mixed, after which the dry ingredients are added and mixed until
the product is substantially homogeneous. The encapsulated PUFA/DHA is added with the
dry components. The mixture is then fed into a die and extruded at room temperature and
atmospheric pressure. Upon extrusion, the bar is cut into individual serving sizes which are
then coated with a chocolate confectioner's compound coating. The bar is packaged and
kept at 85° F. for 12 weeks, after which it is opened and eaten. No off taste is detected.
Each week of successful storage at 85° F. is believed to equate to one month of successful
storage at ambient temperature.
EXAMPLE 4 Prophetic
 [0158]
Cream of Tomato
Soup
Product
Ingredient Name
%
Whey Protein Concentrate 25

Tomato Power 16-17
Non fat dry milk 14
Instant Starch 12
Gum arabic 8-9
Sugar 2-3
Flavor Enhancer 3-4
Flavoring 1-2
Oil 1-2
Coloring 1-2
Agglomerated Calcium Caseinate 1.
Disodium Phosphate 1.
Onion Powder 0.5
Seasoning/spice 1
Garlic Powder 0.2-0.3
Gum, guar 0.15-2
Croutons 4.
Vitamin/mineral 4
mix (including
microencapsulated
cupric gluconate
ex Wright Group)
100.
 [0159]
It will be appreciated that when fatty acids are mentioned herein, generally these will
present in the form of glycerides such as mono-, di- and triglycerides. Therefore, “fatty
acids” encompasses glycerides containing them.
EXAMPLE 5 Prophetic
 [0160]
An alfredo sauce is made by mixing together the following ingredients:
Ingredient Name Ingredient %
Starch 13.6
Cream Cheese Tang 9.6
Milk Pro. Conc. 12.7
Gum Acacia 8.5
Vitamin Premix 7
Ca caseinate 5.9
Grated Parmesan, 5.7
Uncolored cheese 4.5
Salt 4.4
Solka Floc, FC 300 3.4
Romano Cheese 2.8
Cream flavor 2.8
Drawn butter flavor 2.1
Butter Buds 8X 1.4

Dipotassium Phosphate 1.4
Sugar 1.1
Ti02, 0.85
MSG, 0.7
Lactic acid powder 0.7
Garlic powder 0.6
Xanthan gum 0.28
Black pepper 0.2
Ground Nutmeg 0.1
Parsley, Whole 0.1
Citric Acid, Anhydrous 0.08
OIL (Soybean + Canola, BHT) 10
100.51
 [0161]
The vitamin premix contains encapsulated copper. Despite the presence of appreciable
amounts of triglycerides containing omega-3 and omega-6 fatty acids, the product enjoys
an excellent shelf life.
EXAMPLE 6 Prophetic
 [0162]
A vanilla flavored beverage powder is made by mixing together the following ingredients:
Maltodextrin 13.20%
Milk Protein Concentrate 7.33%
Fiber 7.33%
Carageenan 0.83%
Premix, encapsulated Prooxidant 4.70%
ACE-K 0.15%
Aspartame 0.15%
Avicel 6.33%
Flavor 2.50%
Xanthan Gum 1.20%
Soybean + Canola oil 10.50%
(50:50) + A.A + R.E
Sugar 39.00%
Soy Fiber 5.10%
Lecithin 0.52%
Salt 0.60%
Guar gum 0.50%
99.93%
 [0163]
The product, which has encapsulated prooxidant minerals in the premix and which includes
ascorbic acid and rosemary extract in the soybean/canola blend, is found to be
organoleptically stable for 12 to 14 months.
 [0164]
Example 6 is repeated except that prooxidant minerals in the premix are not encapsulated
and the soybean/canola oil blend lacks any added antioxidants. The shelf life of the product
is reduced to 4-6 months.
 [0165]
It should be understood of course that the specific forms of the invention herein illustrated
and described are intended to be representative only, as certain changes may be made
therein without departing from the clear teaching of the disclosure. Accordingly, reference
should be made to the appended claims in determining the full scope.
Claims (51)
1. A nutritional bar comprising;
a) about 10% wt or more of soy and/or rice protein, about 1% wt or more being in the form of
nuggets,
b) at least one transition metal or transition metal compound, and
c) about 2% wt or more of a humectant selected from the group consisting of polyols.
2. The nutritional bar according to claim 1 wherein the nutritional bar comprises about 12% wt to
about 35% wt of soy and/or rice protein.
3. The nutritional bar according to claim 1 wherein the nutritional bar comprises about 5% wt or
more soy and/or rice protein in the form of nuggets.
4. The nutritional bar according to claim 1 wherein the nuggets comprise about 55% wt to about
100% wt of soy and/or rice protein.
6. The nutritional bar according to claim 1 wherein the nuggets further comprise about 5% wt to
about 25% wt of a reducing sugar.
7. The nutritional bar according to claim 6 wherein the polyol is selected from the group consisting
of triols.
8. The nutritional bar according to claim 7 wherein the triol comprises glycerol.
9. The nutritional bar according to claim 1 comprising about 3% wt to about 20% wt of the
humectant.
10. The nutritional bar according to claim 1 wherein the humectant comprises about 3% wt to about
10% wt of glycerol.
11. The nutritional bar according to claim 1 wherein the at least one transition metal or transition
metal compound is selected from the group consisting of chromium, manganese, iron, cobalt,
nickel, copper and zinc and their compounds and mixtures thereof.
metal compound is in a substantially water insoluble form at 20 ° C.
metal compound is substantially encapsulated in an encapsulation material.
a) about 10% wt or more of soy and/or rice protein,
c) about 2% wt or more of a humectant, and wherein the nutrition bar has an Aw of 0.45 or less.
15. The nutritional bar according to claim 14 wherein the nutrition bar has an Aw of 0.43 or less.
b) at least one transition metal or transition metal compound, wherein the at least one transition
metal or transition metal compound is in a substantially water insoluble form at 20° C., and
c) about 2% wt or more of a humectant.
18. A nutrition bar comprising a polyunsaturated fatty acid and an encapsulated pro-oxidant.
19. The nutrition bar according to claim 18 wherein the encapsulated pro-oxidant is selected from
the group consisting of salts of copper, iron, manganese and zinc.
20. The nutrition bar according to claim 18 wherein the pro-oxidant is encapsulated in a substance
selected from the group consisting of stearic acid, hard fats, edible waxes, cellulose and protein.
21. The nutrition bar according to claim 20 wherein the wax is selected from the group consisting of
beeswax, carnauba wax, candellia wax, and paraffin wax.
22. The nutrition bar according to claim 18 further comprising

High Fructose Corn 0%-45% Syrup Corn Syrup 0-35% Maltitol Syrup 0-60% Glycerine 0-
20% Proteins 0-50% Protein Nuggets 0-75% Whole Grains 0-20% Fiber 0-10% Fats & Oil 0-
10% Vitamins and Minerals 0-2%Flavors Natural and 0.25-3.0% Artificial Maltodextrin 0-
10% Water 0-5%Peanuts 0-20% Peanut Flour 0-20% and Tree Nuts 0-10%.
23. The nutrition bar according to claim 22 wherein the fiber comprises
Oat Fiber 0-5% FOS 0-5%, Based on the weight of the nutrition bar.
24. The nutrition bar according to claim 23 further comprising:
Caramel 0-40% Cocoa 0-10% Chocolate Liqueur 0-3% Chocolate or Compound 0-

30% Coating Rice Flour 0-5% Guar Gum 0-2% Carrageenan0-2% Non-nutritive 0-
1% Sweeteners Honey 0-10% Fruit Jelly 0-40% Fruit Pieces 0-20% and Salt 0-1%.
25. The nutrition bar according to claim 18 comprising less than about 10 wt % of proteins selected
from the group consisting of soy protein, rice protein and mixtures thereof.
26. The nutrition bar according to claim 18 comprising less than 8wt % of proteins selected from the
group consisting of soy protein, rice protein and mixtures thereof.
27. The nutrition bar according to claim 18 comprising less than 1 wt % proteins selected from the
group consisting of soy protein, rice protein and mixtures thereof in nuggets.
28. A process for making a nutrition bar comprising mixing, with one or more optional ingredients,
one or more encapsulated pro-oxidants and one or more polyunsaturated fatty acids.
29. The process according to claim 28 wherein said polyunsaturated fatty acids are also
encapsulated.
30. A food product, other than a nutrition bar, comprising a polyunsaturated fatty acid and an
encapsulated pro-oxidant, said food product having a water activity of 0.75 or less.
31. The food product according to claim 30 having a water activity of 0.650 or less.
32. The food product according to claim 30 selected from the group consisting of soups and sweet
powders.
33. The nutrition bar according to claim 18 wherein at least a portion of the polyunsaturated fatty
acids are in the form of a fish oil.
34. The nutrition bar according to claim 18 wherein at least 3 wt % of the polyunsaturated fatty
acids are selected from the group consisting of DHA and EPA.
35. The nutrition bar according to claim 18 wherein at least 5 wt % of the polyunsaturated fatty
acids are selected from the group consisting of DHA and EPA.
36. The nutrition bar according to claim 18 which is not a granola bar.
37. The nutrition bar according to claim 18 wherein the pro-oxidant is encapsulated with a wax
having a melting point greater than 65° C.
38. The food product according to claim 30 wherein the pro-oxidant is encapsulated with a wax
having a melting point greater than 65° C.
39. The food product according to claim 38 wherein the pro-oxidant is encapsulated with carnauba
wax.
40. The food product according to claim 30 wherein the wax is selected from the group consisting of
beeswax, carnauba wax, candellia wax, and paraffin wax.
41. The nutrition bar according to claim 18 wherein said polyunsaturated fatty acid or source thereof
is encapsulating prior to inclusion in said bar by forming an emulsion of the unsaturated fatty acid
with a carrier, spray drying the emulsion to form a powder, and encapsulating said powder with an
encapsulating agent.
42. The nutrition bar according to claim 18 wherein the unsaturated fatty acid source comprises a
blend of canola oil and soybean oil.
43. The nutrition bar according to claim 42 wherein the blend is at a weight ratio of canola oil to
soybean oil of from 65:35 to 35:65.
44. The nutrition bar according to claim 43 wherein the blend is used at a canola oil to soybean oil
ratio of about 50:50.
45. The nutrition bar according to claim 42 wherein the blend of canola oil and soybean oil
constitutes at least 98 wt % of the unsaturated fatty acid sources in the nutrition bar.
46. The nutrition bar according to claim 42 wherein the blend further comprises an antioxidant
which is one or more of BHT, TBHQ or a combination of ascorbic acid plus rosemary extract.
47. The food product according to claim 30 wherein the unsaturated fatty acid source comprises a
blend of canola oil and soybean oil.
48. The food product according to claim 47 wherein the blend is at a weight ratio of canola oil to
49. The food product according to claim 47 wherein the blend is used at a canola oil to soybean oil
ratio of about 50:50.
50. The food product according to claim 47 wherein the blend of canola oil and soybean oil
constitutes at least 98 wt % of the unsaturated fatty acid sources in the nutrition bar.
51. The food product according to claim 47 wherein the blend further comprises an antioxidant
which is one or more of BHT, TBHQ or a combination of ascorbic acid plus rosemary extract.
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concentrate/isolate with egg lecithin
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Parent Applications (1)
ApplicationPriority dateFiling dateRelationTitle
US106134832003-07-032003-07-03Continuation-In-PartNutrition bar
US106134832003-07-032003-07-03Nutrition bar
US110015472003-07-032004-12-01Nutrition bar
US110015472004-12-01Nutrition bar
EP200508102072005-11-10Food product
RU2007124590A2005-11-10foodstuff
PCT/EP2005/0122132005-11-10Food product
CN 2005800412202005-11-10food
Nutrition bar or other food product and process of making
Abstract
A nutrition bar or other food which incorporates pro-oxidants and/or polyunsaturated fatty acids or
their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal
salts such as copper, manganese, iron and/or zinc salts. Sources of omega-3 fatty acids include
fish oil. Processes for preparing the polyunsaturated fatty acid capsules are also disclosed. The
polyunsaturated fatty acid capsules/microcapsules are prepared by forming an emulsion of the
unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder and encapsulating
powder, especially with a fluid bed. The invention is especially useful for encapsulating
polyunsaturated fatty acids, or oil sources thereof, most preferably omega-3 and omega-6 fatty
acids, such as arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA),
lineoleic acid, linolenic acid (alpha linolenic acid), and gamma-linolenic acids, fish oil, and oil
sources of C18:2 and C18:3 fatty acids such as canola oil, soybean oil or blends thereof.
Images (9)
Classifications
A23D9/05 Forming free-flowing pieces

US20060115553A1
US Application
Inventor
Akhilesh Gautam
Matthew Patrick
Michael Dagerath
Current Assignee
Slim Fast Foods Co
Original Assignee
Slim Fast Foods Co
Priority date
2004-12-01
Family: US (1)EP (1)CN (1)RU (1)WO (1)

2004-12-01US11000644Abandoned
2006-06-01US20060115553A1Application
Info
Cited by (16)
Legal events
Similar documents
External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
 [0001]

is frequently cited in reports of a recent increase in cases of type 2 diabetes. Moreover,
 [0002]
supplementing meals as a snack.
 [0003]
Snacks can serve several goals such as satisfying hunger between meals or providing a
source of energy. While consumers express a preference for snacks and other foods which
are more healthful and which can assist them to achieve their weight loss goals, they show
little inclination to sacrifice the organoleptic properties of their favorite foods or snacks.
 [0004]
When nutrition bars are intended as replacement for a meal, it is particularly important that
they contain a range of nutrients. Most preferably, the nutrient mix in the nutrition bar
resembles that of the balanced meal which it is intended to replace. However, even
where nutrition bars are not intended to replace a meal, a balanced mix of macronutrients
and of micronutrients such as vitamins and minerals, may be of benefit.
 [0005]
Consumers have embraced other forms of foods intended to assist in weight reduction, as
well. These include soups and powdered beverages which may, too, benefit from inclusion
of appropriate macro- and micronutrients.
 [0006]
Much public attention has been paid in the last few years to a variety of food ingredients
which reportedly have beneficial properties for the health. Among the most celebrated of
these are the omega-6 and especially the omega-3, fatty acids. One or more of these acids,
and/or their sources, have been recommended for numerous conditions, such as high blood
pressure, rheumatoid arthritis, undesirable cholesterol levels, mental acuity problems,
infections, elevated blood lipids, and even cancer.
 [0007]
While it may be desirable to add omega-3 and/or omega-6 fatty acids and/or their sources
to ingestable formulations, several characteristics of these nutrients make their inclusion in
good tasting food products a challenge. For example, since these are polyunsaturated fatty
acids, they have a tendency to oxidize.
 [0008]
Fatty acids other than fish oils also have been reported to have salutary properties, yet are
susceptible to undesirable oxidation in the product. Most notable among these are the other
polyunsaturated fatty acids (PUFA's).
 [0009]
Copper is a mineral, the health benefits of which are receiving increasing attention. Benefits
concerning anemia, and decreased lipid oxidation in the body have been noted.
Unfortunately, in many product formulations, copper tends to promote oxidation. And,
special challenges are presented when omega-3, omega-6 or other polyunsaturated fatty
acid (PUFA)-containing oils are present together with pro-oxidants such as copper since the
presence of copper exacerbates the already substantial potential for oxidation inherent in
the use of these.
 [0010]
Since consumers are reluctant to accept foods with poor organoleptic properties,
notwithstanding any anticipated health benefits, it is highly desirable to prepare the foods in
such a way that the likelihood of oxidation of any omega-3 and/or omega-6 fatty acids, any
other polyunsaturated fatty acids and, indeed, any food components susceptible to
oxidation in the presence of pro-oxidants like copper, is minimized.
 [0011]
Various references disclose food supplements which can be in the form of bars. These
include WO 01/56402, Portman U.S. Pat. No. 6,051,236 (alpha lipoic acid which may be
encapsulated in liposomes), Gilles et al. U.S. Pat. No. 6,248,375 (nutritional bar which may
include fish oil), Anon, “Nutraceuticals-International,” 2000, Vol 5, p 25 (from abstract
number 548502), Swartz, M L, “Milk proteins and hydrolysates in nutritional foods,” “Food
Ingredients Europe: Conference Proceedings, London, October 1994, published in
“Maarssen: Processs Press Europe,” 1994, 73-81 (from Abstract number 373368), Swartz,
M L, “Food-Marketing-&-Technology”, vol 9, 4, 6, 9-10, 12, 20 (from abstract number 1995-
08-P0036), Kaufman WO 01/33976, Keating et al. EP 768 043 (may include fish oil) and
DeMichele et al. U.S. Pat. No. 6,444,700 (products which are useful for stress which may
include fish oils; products in form of bars are discussed).
 [0012]
Animal feed products which include fish oil have been proposed, for example, in U.S. Pat.
Nos. 5,120,565 and 5,540,932.
 [0013]
Van Den Berg et al. U.S. Pat. No. 6,048,557 is directed to a process for preparing a
polyunsaturated fatty acid (PUFA)-containing composition wherein a PUFA-containing lipid
is adsorbed or coated onto a solid carrier, such as a powder. In Example 6, the PUFA is
combined with a whey protein carrier using a fluidized bed granulator.
 [0014]
Hijiya et al. U.S. Pat. Nos. 4,775,749 and 4,777,162 are directed to a cyclodextrin inclusion
complex of eicosapentaenoic acid (EPA) and to a food product containing the compound.
The undesirable odor of EPA is said to be masked by including it in the compound. The
compound may be dried, pulverized and prepared into a granule or tablet.
 [0015]
EP 424 578 is directed to a dry solid composition containing lipids, such as fish oil,
protected in sodium caseinate. The lipid contains from 10 to 50% by weight free fatty acid.
The composition can be in free-flowing, particulate form. The composition is made by
homogenizing acidic lipid and an aqueous caseinate solution together, and then drying as
by fluid bed drying, spray drying or drum drying.
 [0016]
EP 425 213 is directed to a dry free flowing particulate composition containing from 70-95
wt % lipid, which is prepared by drying a liquid emulsion of lipid in an aqueous solution of
sodium caseinate and dextrin having a dextrose equivalent of less than 10. It is said that
the dry composition can protect unsaturated oils against oxidative deterioration. The liquid
emulsion of lipid in an aqueous solution containing caseinate and dextrin can be dried by
fluid bed drying, spray drying, or drum (film) drying. An especially preferred process is said
to involve spray drying followed by agglomeration, e.g., using a fluidized bed. In an
especially preferred embodiment, the lipid is fish oil.
 [0017]
EP 385 081 is directed to a dried fat emulsion. It describes prior processes in which the
emulsions are prepared by emulsifying fat or oil which is then dried, such as by spray
drying. The fat molecules are encapsulated by a film-forming material. In the '081 invention,
a second portion of film forming material is added prior to or after drying, such as during
“instantizing” of the dried emulsion concentrate. The second portion of film forming material
is said to be effective in improving resistance of the dried fat emulsion products to oxidative
deterioration and development of rancidity. The amount of film forming material in the
aqueous dispersion should be sufficient to provide a continuous film encapsulating the fat
globules in the emulsion. It is said that the dried emulsion product of the invention may be
used in production of dry food systems.
 [0018]
Rubin U.S. Pat. No. 5,013,569 discloses an infant formula including DHA and EPA. It
mentions various microencapsulation techniques for the DHA, EPA and for
immunoglobulins.
 [0019]
GB Patent Application 2 240 702 is directed to a process for preparing a fatty fodder
additive for domestic animals which increases the content of omega-3-fatty acids within the
meats when the fodder additive is fed to the animal. The additives may be prepared by
selecting a fat such as fish oil, selecting a carrier such as casein, homogenizing the oil and
the carrier and drying using a spray drier or fluid bed. The powdered fat is then coated with
an enteric coating material using a fluid bed coater. While claim 13 talks of a process for
preparing “food” additives, in the context of the entire document, this may mean “fodder.”
 [0020]
Derwent abstract number 011973261 for FR 2 758 055 discloses a fluid powder comprising
microcapsules consisting of fish oil rich in polyunsaturated fatty acids which are fixed onto a
solid matrix which is a colloid associated with one or more carbohydrates. The fluid powder
is obtained by emulsification and drying at low temperatures in a spray tower.
 [0021]
Schroeder et al. U.S. Pat. No. 4,913,921 is directed to food products wherein non-
hydrogenated fish oil is stabilized by fructose. The invention is said to find particular
suitability for use in connection with fish oils rich in omega-3 fatty acids. Various food
products, such as dressings, are disclosed.
 [0022]
health functional food, and dietetic foods are among the applications mentioned.
 [0023]
Skelback et al. mention two published Japanese patent applications, No. 85-49097 and 90-
305898 disclosing powdered fish oils. One mentions encapsulation and the other spray
drying. WO 88/02221 is directed to a granulate comprising an oil-powder mixture which
may contain marine oil having gamma linolenic acid (GLA), EPA and/or DHA. The
oil/powder mixture is made by heating the oil, dissolving a defatted carrier in the oil, mixing,
homogenizing, and drying using a conventional spray drier. The powder formed in the spray
drier can be lowered to room temperature by passing a fluid bed dryer or similar device.
 [0024]
The Wright Group of Crowley, La. offers the following edible wax-encapsulated minerals
(metals or salts) under the name SuperCoat™:
 [0025]
WE 101266 (Iron), WE 101265 (zinc). WE 101270 (copper) and WE 101267 (manganese).
 [0026]
The California Dairy Research Foundation website,

www.cdrf.org/newsletter/dbfall00/dbeat3.htm accessed on Apr. 17, 2004, indicated in its
“Frequently Asked Questions About Edible Films and Coatings” portion of the Dairy
Dispatch section that various edible waxes (e.g., beeswax, carnauba wax, candellia wax)
are used to coat candies, pharmaceuticals and fresh fruits and vegetables. The waxes are
said to provide a moisture and oxygen barrier and a glossy surface. Coatings on frozen
foods to prevent oxidation and to prevent moisture, aroma or color migration are also
mentioned. It is also said that research is underway at UC Davis involving combination of
polysaccharides and proteins with various hydrophobic lipid materials (e.g., edible waxes,
fatty acids, triglycerides including milkfat fractions) to achieve good moisture barrier
coatings and films with acceptable mechanical integrity.
 [0027]
WO 03/079818 discloses an alertness bar which may include sources of omega 3 fatty
acids. Essential minerals are mentioned as well.
 [0028]
Sears U.S. Pat. No. 6,140,304 (Eicotech Corp.) discloses a bar having a marine oil
containing EPA and copper. It is not clear in what form copper is incorporated into the bar.
 [0029]
A ZONEPerfect® Nutrition Bar, Chocolate Mint flavor, available for sale in the United States
at least as of Jul. 28, 2004, discloses that it contains 3 mg of “OMEGA 3” and lists fish oil
among its ingredients. The package is marked “BEST BY April 05.”
 [0030]
Although there have been many previous efforts to formulate foods with omega-3 and/or
omega-6 and other unsaturated fatty acids, there is a need for a good way of incorporating
copper and other pro-oxidant minerals (Mn, Fe, Zn etc.) into foods containing unsaturated
fatty acids.
 [0031]
In accordance with a first aspect, the present invention is directed to nutritionproducts, such
as nutrition bars and soups, sweet powders and other food products, especially those with
a water activity (aw) of 0.75 or less, especially 0.65 or less, as well as to processes for
preparing such products, wherein the products incorporate omega-3 and/or omega-6 and/or
other polyunsaturated fatty acids in combination with pro-oxidant minerals such as copper
compounds.
 [0032]
The formulations according to the first aspect of the invention can be expected to have a
very good shelf life, yet include polyunsaturated fatty acids which generally have a
tendency to oxidize, together with normally pro-oxidant compounds in encapsulated form,
especially copper. Previously it would have been expected that where pro-oxidant copper
and omega-3 or other unsaturated fatty acids are combined in the same formulation, the
fatty acids would oxidize and the shelf life of the food product would be unacceptable.
 [0033]
In accordance with a preferred aspect of the invention, the pro-oxidant is encapsulated with
carnauba wax and/or other waxes.
 [0034]
In another aspect, the present invention is directed to a process for incorporating

polyunsaturated fatty acids or a source thereof, especially omega-3 and/or omega-6 fatty
acids, into copper- or other prooxidant-containing foods for human consumption,
especially nutrition bars, soups and sweet powders, by utilizing encapsulated pro-oxidant. A
blend of canola and soybean oils at a weight ratio of 65:35 to 35:65, especially about 50:50,
is preferred. The canola/soybean oil blend desirably includes one or more antioxidants such
as BHT, TBHQ or ascorbic acid plus rosemary extract. Preferably the polyunsaturated fatty
acids are encapsulated with carnauba wax.
 [0035]
In accordance with another aspect of the invention, the omega-3 or omega-6 fatty acids are
themselves encapsulated. Especially preferred is to use omega-3, omega-6 or other
polyunsaturated fatty acids encapsulated by spray drying the fatty acid onto a carrier such
as corn-, milk-, soy- and other proteins, or starch or other polysaccharides, and then
encapsulating the spray dried fatty acid with wax or other encapsulating agent. Preferably
the encapsulated polyunsaturated fatty acids are used in a nutrition bar or other food
product, particularly one which includes the encapsulated pro-oxidants.
 [0036]
In the first step of the process, polyunsaturated fatty acids, and most especially omega-3
and/or omega 6 acids, are combined with a carrier and spray dried to form a powder.
Typically an emulsion will be formed with the carrier and the unsaturated fatty acids prior to
spray drying. Examples of suitable carriers include modified food starches, maltodextrins,
proteins such as soy protein and caseinate, sugars and mixtures thereof. Then, the spray
dried powder is encapsulated, for example in a fluid bed dryer or a rotating disc, with one or
more encapsulating agents. Among the contemplated encapsulating agents are hard fats
(solid at 72° F.), edible waxes, especially higher melting point waxes, cellulose and protein,
e.g., milk proteins such as caseinates, and zein.
 [0037]
The unsaturated fatty acids can be present as free fatty acids, but more typically will be
present esterified to glycerol as mono-, di- or most preferably tri-acylglycerols. Unless
otherwise required by context, references to any unsaturated fatty acids herein includes
also reference to sources thereof such as triacylglycerols.
 [0038]
The encapsulated oils, may then be incorporated into a food for human consumption.
Suitable examples include nutrition bars, ready-to-drink beverages, soups, and spreads,
and other foods, preferably those with aw of 0.75 or less, preferably 0.65 or less, especially
0.6 or less, such as breakfast cereals, baked goods, etc. It is anticipated that the spray
dried and encapsulated oils will be less susceptible to oxidation and the off tastes which
accompany oxidation and which are also inherently present in the oils and sources thereof.
Most preferably, the food includes both the encapsulated pro-oxidant(s) such as copper and
the encapsulated polyunsaturated fatty acid(s).
 [0039]
A still further aspect of the invention relates to the discovery that food products, such as
food bars and soups, can be stabilized with a particular blend of oils which is a source of
omega-3 and omega-6 fatty acids. The blend is a combination of canola and soybean oils,
preferably with one or more antioxidants. The canola and soybean oils are preferably
present in the blend at a ratio by weight canola to soybean of from 35:65 to 65:35,
especially about 50:50. The blend is particularly useful for preparing food bars having
sources of omega-3 and omega-6 fatty acids and excellent shelf life. The invention is
directed to the blends per se, the food bars and other products including the blends, and
processes of making the food products using the blends.
 [0040]
For a more complete understanding of the above and other features and advantages of the
embodiments
 [0041]
The present invention may be used to protect any polyunsaturated fatty acid in the food,
and most especially to protect omega-3 and/or omega-6 fatty acids. Among the
polyunsaturated fatty acids for which the invention may be useful are included arachidonic
acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic
acid (alpha linolenic acid) and gamma-linolenic acid.
 [0042]
Among sources for the unsaturated acids which are encapsulated in accordance with the
process of the invention, and/or which are protected by the encapsulated pro-oxidant
according to the invention, may be included vegetable oils, marine oils such as fish oils and
fish liver oils and algae. Possible vegetable oil sources include olive oil, soybean oil, canola
oil, high oleic sunflower seed oil, high oleic safflower oil, safflower oil, sunflower seed oil,
flaxseed (linseed) oil, corn oil, cottonseed oil, peanut oil, evening primrose oil, borage oil,
and blackcurrant oil.
 [0043]
In accordance with one aspect of the invention, encapsulated sources of copper or other
pro-oxidants are preferably used herein. Encapsulated pro-oxidants are preferably present
at a level of from 15 to 100% RDA. Preferred are encapsulated copper salts such as
microencapsulated cupric gluconate available from the Wright Group of Crowley, La.
Another pro-oxidant copper salt which could benefit from encapsulation according to the
present invention is copper sulfate. Encapsulated pro-oxidant salt products available from
Wright include the following available under the name SuperCoat™:
 [0044]
We 101266 (Iron), We 101265 (zinc). We 101270 (copper) and We 101267 (manganese).

Encapsulated pro-oxidant salts are preferably present at a level of from 0.3 to 0.85% by wt.
 [0045]
In accordance with one aspect of the invention, the pro-oxidants are coated with an edible
wax, such as beeswax, carnauba wax, candellia wax, paraffin wax or mixtures thereof.
Preferably the wax has a melting point greater than 65° C. Alternatively, the pro-oxidant can
be coated with another coating material which provides resistance to food processing
conditions/variables such as temperature, shear, moisture and oxygen levels, such as
stearic acid, hard fats, edible waxes, cellulose and protein. Examples of hard fats include
hydrogenated soy bean or cotton seed oils. Preferably, the pro-oxidants are completely
coated by the wax or other encapsulating agent.
 [0046]
The food of the invention may be any of several foods which could be supplemented with
and/or contain pro-oxidant minerals and polyunsaturated fatty acids. Preferably the food is
a nutrition bar or is a food having a water activity of 0.75 or less, preferably 0.65 or less,
especially 0.6 or less.
 [0047]
The food of the invention may include protein sources. Preferred sources of protein include
sources of whey protein such as whey protein isolate and whey protein concentrate,
sources of rice protein such as rice flour and rice protein concentrate, and sources of pea
protein. Soy protein may also be used. The protein may be present in the food in discrete
nuggets, in other forms, or both in nuggets and external to nuggets.
 [0048]
Additional protein sources include one or more of dairy protein source, such as whole milk,
skim milk, buttermilk, condensed milk, evaporated milk, milk solids non-fat, etc. The dairy
source may contribute dairy fat and/or non-fat milk solids such as lactose and milk proteins,
e.g. the whey proteins and caseins. Especially preferred, to minimize the caloric impact, is
the addition of protein as such rather than as one component of a food ingredient such as
whole milk. Preferred in this respect are protein concentrates such as one or more of whey
protein concentrate as mentioned above, milk protein concentrate, caseinates such as
sodium and/or calcium caseinate, isolated soy protein and soy protein concentrate. Total
protein levels within the foods of the invention, particularly when the food takes the form of
a nutrition bar, are preferably within the range of 3 wt % to 50 wt %, such as from 3 wt % to
30 wt %, especially from 3 wt % to 20%.
 [0049]
When protein nuggets are employed, they typically include greater than 50 wt % of protein
selected from the group consisting of milk protein, rice protein and pea protein and mixtures
thereof, especially between 51 wt % and 99 wt %, more preferably between 52 wt % and 95
wt %, most preferably 55 wt % or above. Other ingredients which may be present in the
nuggets would include one or more of other proteins, such as those listed above, include
lipids, especially triglyceride fats, and carbohydrates, especially starches. Particularly where
the nuggets are made using the moderated temperature extrusion process described
below, it is advisable that the remaining ingredients be no more sensitive to heat
degradation (e.g., have the same or lower degradation point) than the selected non-soy
protein.
 [0050]
The food of the invention may include various oils or fats including the unsaturated fatty
acids protected from pro-oxidants herein. In addition to those mentioned above, such oils
and fats include other vegetable fat, such as for example, cocoa butter, illipe, shea, palm,
sunflower oils, or mixtures thereof. A blend of oils (e.g., canola, soybean, or high oleic oils)
may be used, especially containing either synthetic antioxidants such as BHT, TBHQ or
natural antioxidants such as mixed tocopherols, ascorbic acid and rosemary extract or a
blend of the above. When the source is for linoleic and linolenic acids (C18:2 and C18:3),
straight oil or blends of oil such as canola plus soybean with an appropriate antioxidant
system can be used. However, animal fats such as butter fat may also be used if consistent
with the desired nutritional profile of the product.
 [0051]
An especially preferred blend of oils for use in the bars, pastas, powdered beverages,
soups and other foods of the invention is a blend of canola and soybean oils at a weight
ratio canola to soybean of from 35:65 to 65:35, especially about 50:50. The blend may be
used in the bars and other foods of the invention at levels of from 2 to 25 wt %, especially
from 5 to 20 wt %, most especially from 8 to 12wt %. The blend provides a good, stable
source of omega-3 and omega-6 fatty acids. For instance, levels of 0.15 to 0.2 g/serving of
omega-3 and 1 to 2 g per serving of omega-6 are readily provided by the canola/soybean
blend in food having an excellent shelf life as long as 12 or even 14 months. The
canola/soybean blend preferably includes antioxidants, in particular BHT or TBHQ or a
combination of ascorbic acid and rosemary extract, preferably at levels of 50 to 3000 ppm.
 [0052]
In general, where encapsulated oils containing PUFA moieties are used in accordance with
the invention, added antioxidants such as tocopherols, ascorbic acid and/or rosemary
extract may be omitted; that is, the oils may be free of added antioxidants. Where non-
oil.
 [0053]
Polyunsaturated fats, particularly those containing omega-3 and omega-6 fatty acids, are
preferably incorporated as encapsulates made in accordance with the process of the
invention. Or, they can be incorporated into the product as oils, or in other forms such as
alternative capsules or microcapsules, for example in the microcapsules of EP 648 076, the
disclosure of which is incorporated by reference herein. The term “capsules” herein shall
encompass encapsulates formed in accordance with the process of the invention and other
encapsulating processes as well as shells into which a product has been placed.
“Microcapsules” herein refers to capsules of very small size such as those of EP 648 076.
 [0054]
In the case of a nutrition bar, preferably the amount of fat is not more than 45 wt %,
especially not more than 35 wt %, preferably from 0.5 to 10 wt %, still preferably from 0.5 to
5 wt %.
 [0055]
Carbohydrates can be used in the food of the invention at levels of from 0 to 90%,
especially from 1% to 49%. In addition to sweeteners, the fibers and the carbohydrate
bulking agents mentioned below, examples of suitable carbohydrates include starches such
as are contained in rice flour, flour, peanut flour, tapioca flour, tapioca starch, and whole
wheat flour and mixtures thereof. Where the food takes the form of a nutrition bar, levels of
carbohydrates in the bar as a whole will typically comprise from 5 wt % to 90 wt %,
especially from 20% to 65 wt %.
 [0056]
If it is desired to include a bulking agent in the food, within or external to the nuggets or
capsules/microcapsules, a preferred bulking agent is inert polydextrose. Polydextrose may
be obtained under the brand name Litesse. Other conventional bulking agents which may
be used alone or in combination include maltodextrin, sugar alcohols, corn syrup solids,
sugars or starches. Total bulking agent levels in the foods, e.g., nutritional bars, of the
invention, will preferably be from about 0% to 20 wt %, preferably 5% to 16%.
 [0057]
Flavorings are preferably added to the food or nutrition bar in amounts that will impart a
mild, pleasant flavor. The flavoring may be in nuggets or the capsules/microcapsules or
external to the nuggets and capsules/microcapsules in the bar or other food, provided that
processing is not adversely affected. The flavoring may be any of the commercial flavors
employed in nutrition bars or other foods, such as varying types of cocoa, pure vanilla or
artificial flavor, such as vanillin, ethyl vanillin, chocolate, malt, mint, yogurt powder, extracts,
spices, such as cinnamon, nutmeg and ginger, mixtures thereof, and the like. It will be
appreciated that many flavor variations may be obtained by combinations of the basic
flavors. The nutrition bars or other foods are flavored to taste. Suitable flavorants may also
include seasoning, such as salt (sodium chloride) or potassium chloride, and imitation fruit
or chocolate flavors either singly or in any suitable combination. Flavorings which mask off-
tastes from vitamins and/or minerals and other ingredients are preferably included in the
products of the invention, in the capsules/microcapsules, in protein nuggets and/or
elsewhere in the product. Preferably, flavorants are present at from 0.25 to 3 wt % of the
food, excluding salt or potassium chloride, which is generally present at from 0 to 1%,
especially 0.1 to 0.5%.
 [0058]
The capsules, any nuggets and the bar or other food may include colorants, if desired, such
as caramel colorant. Colorants are generally in the food at from 0 to 2 wt %, especially from
0.1 to 1%.
 [0059]
If desired, the food, especially the nuggets, may include processing aids such as calcium
chloride.
 [0060]
As indicated above, the unsaturated oils will typically be emulsified with a carrier prior to
spray drying. Typical emulsifying agents may be phospholipids and proteins or esters of
long chain fatty acids and a polyhydric alcohol. Lecithin is an example. Fatty acid esters of
glycerol, polyglycerol esters of fatty acids, sorbitan esters of fatty acids and polyoxyethylene
and polyoxypropylene esters of fatty acids may be used but organoleptic properties, of
course, must be considered. Mono- and di-glycerides are preferred. Emulsifiers may be
used in the emulsions used to spray dry the unsaturated fatty acids in amounts of about
0.03% to 0.3%, preferably 0.05% to 0.1%. The same emulsifiers may also be present in
the nutrition bar or other food and/or protein nuggets, again at levels overall of about 0.03%
to 0.3%, preferably 0.05% to 0.1%. Emulsifiers may be used in combination, as appropriate.
Any nuggets may also include emulsifiers.
 [0061]
Typically the emulsion will be formed in a homogenizer such as a high pressure

homogenizer from Invensys APV of Tonawanda, N.Y. The emulsion will typically comprise
from 5 wt % to 25 wt o of carrier and 35 to 15 wt % of the unsaturated fatty acid. The
emulsion typically will have about 40% solids and the balance water.
 [0062]
Among fiber sources which may be included in the foods of the invention are fructose
oligosaccharides (fos) such as inulin, guar gum, gum arabic, gum acacia, oat fiber,
cellulose, whole grains, and mixtures thereof. The compositions preferably contain at least
2 grams of fiber per 56 g serving, especially at least 5 grams of fiber per serving.
Preferably, fiber sources are present in the product at greater than 0.5 wt. % and do not
exceed 6 wt. %, especially 5 wt. %. As indicated above, additional bulking agents such as
maltodextrin, sugar alcohols, corn syrup solids, sugars, starches and mixtures thereof may
also be used. Total bulking agent levels in the products of the invention, including fibers and
other bulking agents, but excluding sweeteners will preferably be from about 0% to 20%,
especially from 1 to 15 wt %. The fiber and the bulking agent may be present in the food as
a whole, e.g., the nutrition bar, and/or in capsules, nuggets, etc. provided that processing is
not impaired.
 [0063]
to the capsules and nuggets, eg, as a thickening and/or stabilizing agent (0 to 2 wt % on
product, especially 0.2 to 1%). Cellulose gel and pectin are other thickeners which may be
used alone or in combination, e.g., at 0 to 10 wt %, especially from 0.5 to 2 wt %.
 [0064]
Typically, if the food is a nutrition bar, or in any of a number product forms which are
generally sweet, the food will be naturally sweetened. The sweetener may be included in
the capsules/microcapsules or in any nuggets or elsewhere in the bar or food provided that
it does not interfere with the processing of the capsule or nugget. Natural sources of
sweetness include sucrose (liquid or solids), glucose, fructose, and corn syrup (liquid or
solids), including high fructose corn syrup, corn syrup, maltitol corn syrup, high maltose
corn syrup and mixtures thereof. Other sweeteners include lactose, maltose, glycerine,
brown sugar and galactose and mixtures thereof. Polyol sweeteners other than sugars
include the sugar alcohols such as maltitol, xylitol and erythritol. Levels of sweeteners and
sugar sources preferably result in sugar and/or other polyol solids levels of up to 20 wt %,
especially from 10 to 17 wt % of a nutrition bar.
 [0065]
If it is desired to use artificial sweeteners, these may likewise be present in the

microcapsule and/or nugget and/or within the bar or other food external to the nugget,
provided that it does not interfere with processing. Any of the artificial sweeteners well
known in the art may be used, such as aspartame, saccharine, Alitame® (obtainable from
Pfizer), acesulfame K (obtainable from Hoechst), cyclamates, neotame, sucralose, mixtures
thereof and the like. The artificial sweeteners are used in varying amounts of about 0.005%
to 1 wt % on the bar, preferably 0.007% to 0.73% depending on the sweetener, for
example. Aspartame may be used at a level of 0.05% to 0.15%, preferably at a level of
0.07% to 0.11%. Acesulfame K is preferred at a level of 0.09% to 0.15%.
 [0066]
Calcium may be present in the nutrition bars or other foods at from 0 to 100% of RDA,
preferably from 10 to 30% RDA, especially about 25% RDA. The calcium source is
preferably dicalcium phosphate. For example, wt. % levels of dicalcium phosphate may
range from 0.5 to 1.5%. In a preferred embodiment, the product is fortified with one or more
vitamins and/or minerals and/or fiber sources, in addition to the calcium source. These may
include any or all of the following:
 [0067]
Iron (e.g., as Ferric Orthophosphate) and Zinc (as Zinc Oxide). The vitamins and minerals
are preferably present at from 5 to 100% RDA, especially 5 to 50% RDA, most especially
from about 15% RDA. The vitamins and/or minerals may be included within, or external to,
the nuggets, provided that processing and human absorption are not impaired. Minerals
which tend to be pro-oxidants, such as iron, may be included in the encapsulated form
according to the present invention.
 [0068]
RDA as referred to herein is the Recommended Dietary Allowances 10th ed., 1989,
 [0069]
Ingredients which, if present, will generally be found within a bar but external to the
capsules or any nuggets include, but are not limited to, rolled oats, chocolate or compound
chips or other chocolate or compound pieces, cookie and/or cookie dough pieces, such as
oatmeal cookie pieces, brownie pieces, fruit pieces, such as dried cranberry, apple, etc.,
fruit jelly, vegetable pieces such as rice, honey and acidulants such as malic and citric
acids, leavening agents such as sodium bicarbonate and peanut butter.
 [0070]
The foods of the invention may be made by known methods. The capsules are added to the
foods at a convenient time in the processing, provided that the capsules are not exposed to
temperatures which cause degradation of their ingredients. Likewise, if protein-containing
nuggets are present, the processor must be sensitive to any conditions which could cause
degradation of the nugget.
 [0071]
onto a conveyor belt and cut with a cutter. Any nuggets, e.g., protein nuggets, are included
among the dry ingredients. The capsules/microcapsules and any nuggets should only be
added to the syrup when the syrup is at a temperature below that at which any of the
capsules/microcapsule or nugget components degrade. Syrup ingredients may include
components such as corn syrup, glycerine (0-20 wt % on total product, especially 0.5 to 10
wt %), lecithin and soybean oil or other liquid oils. In addition to the capsules and any
nuggets, other dry components include grains, flours (e.g., rice or peanut), maltodextrin and
milk powders.
 [0072]
 [0073]
The bars of the invention may be coated, eg with milk chocolate or yogurt flavored coating.
Chocolates with little or no milk or milk products may be considered so as to maximize the
presence of chocolate antioxidants and, if and to the extent desired, to try to avoid reported
neutralization of antioxidants in the chocolate by milk or its components.
 [0074]
be made from 30-50 wt % syrup, especially 35-45%, and 50-70 wt % dry ingredients,
especially 55-65 wt %. Generally, coated bars according to the invention will be made from
30-50 wt % syrup, especially 35-45 wt %, 40-50 wt % dry ingredients, especially 40-45%
and 0-30 wt % coating (e.g, chocolate or compound coating), especially 5-25 wt %,
particularly 10-20 wt % coating.
 [0075]
 [0076]
foods, including various types of nutrition bars including, without limitation, snack bars and
meal replacement bars. One example would be granola bars. Other applicable foods
include soups and sweet powders which may be used to sweeten, flavor and fortify
beverages such as milk.
 [0077]
Soups according to the invention are prepared by dry mixing the ingredients, as is known in
the art. All seasoning is added to a ribbon blender (powder mixer). Mixing takes between 12
and 15 minutes depending upon the number of ingredients and size of the batch in the
mixer. The mix is placed into a large tote that is taken to the packaging line.
 [0078]
In the case of powdered beverages, the product will typically be made using the following
process. The ingredients are scaled to the quantity dictated in the formulation. The scaled
ingredients are placed in a sifter placed over a 20 mesh standard screening unit. The
ingredients are then bumped though the standard screen. The screened ingredients are
emptied into a container, the lid is sealed and then the container is shaken vigorously for at
least two minutes. The contents of the container are emptied into a 20 mesh standard
screen and then stored in an air tight container. Beverages are typically prepared by scaling
out the appropriate serving size of powder, scaling out 8 oz. of refrigerated skim milk,
pouring milk into a blender vessel, turning the blender to a low setting and adding powder to
the agitating skim milk, covering the blender vessel with an appropriate closure, increasing
the speed to mid-high power, agitating at mid-high power for 20-30 seconds and then
stopping agitation. The beverage is typically served and consumed shortly after
preparation.
EXAMPLE 1 (PROPHETIC) Encapsulation of a Polyunsaturated Fatty Acid
 [0079]
Into 1 kg of water are mixed 100 g milk protein, 50 g modified food starch, 50 g flow agent,
and 200 g oil. The mixture is emulsified using a high pressure homogenizer. The emulsion
is then spray dried under a nitrogen blanket in a Niro lab spray drier at a dryer temperature
of 400° F. The control outlet temperature is 210° F. The powder thus made is introduced to
a lab GLATT fluid bed. 100 g of the powder is fluidized and sprayed with carnauba wax
coating at 30 g of carnauba wax and 10 g of paraffin at 212° F. under a nitrogen blanket.
Other high coating compounds which can be used, alone or in combination, are beeswax
and stearic acid.
EXAMPLE 2 (PROPHETIC)
 [0080]
The “center” of a coated bar is formed from the following components:
Protein 25
Sugar 8
Rice cereal 16
Soy protein 6
Vitamin/min- 4
eral mix (including
microencapsulated
cupric gluconate
ex Wright Group)
Sodium chloride 0.5
Corn syrup 28.5
Molasses 4
Peanut butter 4
Encapsulated DHA/PUFA 4
(made by procedure
of Example 1)
 [0081]
The liquid components are mixed, after which the dry ingredients are added and mixed until
the product is substantially homogeneous. The encapsulated PUFA/DHA is added with the
dry components. The mixture is then fed into a die and extruded at room temperature and
atmospheric pressure. Upon extrusion, the bar is cut into individual serving sizes which are
then coated with a chocolate confectioner's compound coating. The bar is packaged and
kept at 85° F. for 12 weeks, after which it is opened and eaten. No off taste is detected.
Each week of successful storage at 85° F. is believed to equate to one month of successful
storage at ambient temperature.
 [0082]
Cream of Tomato
Soup
Product
Ingredient Name %
Whey Protein Concentrate 25
Tomato Power 16-17
Non fat dry milk 14
Instant Starch 12
Gum arabic 8-9
Sugar 2-3
Flavor Enhancer 3-4
Flavoring 1-2
Oil 1-2
Coloring 1-2
Agglomerated Calcium Caseinate 1.
Disodium Phosphate 1.
Onion Powder 0.5
Seasoning/spice 1
Garlic Powder 0.2-0.3
Gum, guar 0.15-2
Croutons 4.
Vitamin/min- 4
eral mix (including 100.
microencapsulated
cupric gluconate
ex Wright Group)
 [0083]
An alfredo sauce is made by mixing together the following ingredients:
Starch 13.6
Cream Cheese Tang 9.6
Milk Pro. Conc. 12.7
Gum Acacia 8.5
Vitamin Premix 7
Ca caseinate 5.9
Grated Parmesan, 5.7
Uncolored cheese 4.5
Salt 4.4
Solka Floc, FC 300 3.4
Romano Cheese 2.8
Cream flavor 2.8
Drawn butter flavor 2.1
Butter Buds 8X 1.4
Dipotassium Phosphate 1.4
Sugar 1.1
TiO2, 0.85
MSG, 0.7
Lactic acid powder 0.7
Garlic powder 0.6
Xanthan gum 0.28
Black pepper 0.2
Ground Nutmeg 0.1
Parsley, Whole 0.1
Citric Acid, Anhydrous 0.08
OIL (Soybean + Canola, BHT) 10
100.51
 [0084]
The vitamin premix contains encapsulated copper. Despite the presence of appreciable
amounts of triglycerides containing omega-3 and omega-6 fatty acids, the product enjoys
an excellent shelf life.
 [0085]
A vanilla flavored beverage powder is made by mixing together the following ingredients:
Maltodextrin 13.20%
Milk Protein Concentrate 7.33%
Fiber 7.33%
Carageenan 0.83%
Premix, encapsulated Pro-oxidant 4.70%
ACE-K 0.15%
Aspartame 0.15%
Avicel 6.33%
Flavor 2.50%
Xanthan Gum 1.20%
Soybean + Canola oil (50:50) + A.A + R.E 10.50%
Sugar 39.00%
Soy Fiber 5.10%
Lecithin 0.52%
Salt 0.60%
Guar gum 0.50%
99.93%
 [0086]
The product, which has encapsulated prooxidant minerals in the premix and which includes
ascorbic acid and rosemary extract in the soybean/canola blend, is found to be
organoleptically stable for 12 to 14 months.
 [0087]
Example 5 is repeated except that prooxidant minerals in the premix are not encapsulated
and the soybean/canola oil blend lacks any added antioxidants. The shelf life of the product
is reduced to 4-6 months.
 [0088]
 [0089]
Unless stated otherwise or required by context, the terms “fat”0 and “oil” are used
interchangeably herein. Unless otherwise stated or required by context, percentages are by
weight.
 [0090]
The word “comprising” is used herein as “including, but not limited to” the specified
ingredients. The words “including” and “having” are used synonymously.
 [0091]
Claims (24)
1. A process for making a food ingredient comprising, encapsulating unsaturated fatty acid or
source thereof by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the
emulsion to form a powder, and encapsulating said powder with an encapsulating agent.
2. The process according to claim 1 wherein said powder is encapsulated using a fluid bed or a
rotating disc.
3. The process according to claim 1 wherein said unsaturated fatty acid is selected from the group
consisting of arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic
acid, linolenic acid (alpha linolenic acid) and gamma-linolenic acid.
4. The process according to claim 3 wherein the source which is encapsulated is a fish oil.
5. A process for making a food product for humans comprising, encapsulating unsaturated fatty acid
or source thereof by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying
the emulsion to form a powder, and encapsulating said powder with an encapsulating agent, and
incorporating the encapsulated powder into a food for human consumption.
6. The process according to claim 5 wherein said food for human consumption is a nutrition bar.
7. The process according to claim 5 wherein said encapsulated powder is incorporated into
the nutrition bar by adding the encapsulated powder to a syrup, the syrup is mixed with the powder
and any other dry ingredients to form a dough, and extruding the dough.
8. The process according to claim 5 wherein said unsaturated fatty acid is selected from the group
consisting of arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic
acid, linolenic acid (alpha linolenic acid) and gamma-linolenic acid.
9. The process according to claim 5 wherein the source which is encapsulated is a fish oil.
10. A food product made according to the process of claim 5.
11. The process according to claim 1 wherein the unsaturated fatty acid source which is
encapsulated is a blend of canola oil and soybean oil.
12. The process according to claim 11 wherein the blend is at a weight ratio of canola oil to
13. The process according to claim 12 wherein the blend is used at a canola oil to soybean oil ratio
of about 50:50.
14. The process according to claim 5 wherein the unsaturated fatty acid source which is
encapsulated is a blend of canola oil and soybean oil.
15. The process according to claim 14 wherein the blend is at a weight ratio of canola oil to
16. The process according to claim 15 wherein the blend is used at a canola oil to soybean oil ratio
of about 50:50.
17. An oil blend comprising canola and soybean oils at a weight ratio canola to soybean of from
35:65 to 65:35.
18. The oil blend according to claim 17 wherein the canola and soybean oils are present at a weight
ratio canola to soybean of from 42:58 to 58:42.
19. The oil blend according to claim 18 wherein the weight ratio of canola to soybean oil is about
50:50.
20. The oil blend according to claim 17 further comprising an antioxidant which is one or more of
BHT, TBHQ or a combination of ascorbic acid and rosemary extract.
21. A food product comprising an oil blend comprising canola and soybean oils at a weight ratio
canola to soybean of from 35:65 to 65:35, the blend being present in the food product at a level of
from 8 to 12 wt %.
22. The food product according to claim 21 which is a nutrition bar.
23. The food product according to claim 21 which is a soup.
24. The food product according to claim 21 wherein the blend of canola oil and soybean oil
constitutes at least 98 wt % of the unsaturated fatty acid sources in the food product.

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US8940355B22003-07-172015-01-27Conopco, Inc.Process for the preparation of an edible
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Legal Events
2005-02-02ASAssignment
Owner name: SLIM-FAST FOODS COMPANY, DIVISION OF CONOPCO, INC.
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:GAUTAM,

AKHILESH;PATRICK, MATTHEW;DAGERATH, MICHAEL LYNN;REEL/FRAME:015646/0350
Effective date: 20050125
Nutrition bar and process of making components
Abstract
A nutrition bar which incorporates protein in the form of nuggets having high levels of selected
proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated
levels of protein, yet good taste and other organoleptic properties. The nuggets according to the
invention include greater than 50 wt % of a non-soy protein selected from the group consisting of
milk protein, rice protein and pea protein, especially between 51 wt % and 99 wt %, more preferably
between 52 wt % and 95 wt %, most preferably 55 wt % or above. The milk protein is preferably
whey protein.
The nuggets of the invention are preferably made using an extrusion process wherein the extrusion
temperature is moderated so as to avoid damage to the whey proteins and concomitant off-taste. In
this preferred process according to the invention, extrusion is conducted at temperatures of from 60
to 140° C., after which the protein is dried using a belt/conveyor drier or a fluid bed drier. In an
alternate method of making the nuggets according to the invention, a lower extrusion temperature
of up to 90° C. is used and one or more supercritical fluids are injected prior to extrusion to form a
puffed product.
Images (7)
Classifications
A23J3/26 Working-up of proteins for foodstuffs by texturising using extrusion or expansion

US20040166203A1
US Application
Inventor
Akhilesh Gautam
Albert Zwijgers
Mark Johnke
Current Assignee
Slim Fast Foods Co
Original Assignee
Slim Fast Foods Co
Priority date
2003-02-20
Family: US (2)EP (1)JP (1)CN (1)CA (1)RU (1)WO (1)

2003-02-20US10371051Expired - Fee Related
2004-08-26US20040166203A1Application
2007-05-22US7220442B2Grant
2007US11743873Abandoned
Info
Cited by (36)
Legal events
Similar documents
External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
 [0001]

 [0002]
 [0003]
while maintaining desirable organoleptic properties. High protein levels are particularly
difficult to incorporate into good tasting foods since popular proteins, such as soy, often
have undesirable aftertastes.
 [0004]
 [0005]
Carr WO 02/096208 (New Zealand Dairy Board) is directed to a dried, enhanced solubility
milk protein concentrate (MPC) containing at least one monovalent salt added prior to
drying. Preferred salts are sodium and potassium salts. A method for preparing the MPC
includes providing an MPC having at least 70% milk protein as dry matter in aqueous
solution or suspension, adding at least one monovalent salt in an amount that confers
enhanced solubility when dried, and drying the product. Preferably between the salt
addition step and the drying step, a dewatering step, preferably by evaporation, or a
concentration step by ultrafiltration and/or diafiltration, is undertaken. The MPC of the
invention can be used in cheese manufacture. The ratio of casein to whey protein is
essentially that of milk.
 [0006]
According to Carr, a problem with MPCs and MPI (milk protein isolates: >85% milk protein
as dry matter) is that such products are generally very insoluble at cold temperatures. A
problem is said to be that they are associated with the formation of nuggets in the cheese.
The solubility properties of the products are said to make the dried MPCs and MPIs
advantageous in the preparation of a variety of products, for example, beverages. Also the
dried MCPs and MPIs can be used in cheese preparation to avoid nugget formation.
 [0007]
Bhaskar et al. WO 01/41578 is directed to dried milk protein concentrates and their use.
The invention includes a process of cheese manufacture using dried MPC or MPI having at
least 70% dry matter as milk protein.
 [0008]
Rizvi et al. U.S. Pat. Nos. 5,120,559 and/or 5,417,992 disclose use of supercritical fluids,
such as CO2 to extrude a food product.
 [0009]
mass and strength. A source of amino acids may be included. Whey protein is said to be a
preferred source of amino acids. Whey protein isolates, whey peptides, whey protein
concentrate or hydrolyzed whey protein may be used. Other proteins which may be used
include casein, other milk proteins, and albumins. The food supplements can be in a variety
of forms such as protein bars.
 [0010]
Portman U.S. Pat. No. 6,051,236 is directed to a nutritional composition in dry powder form
for optimizing muscle performance during exercise. The compositions may be in the form of
an energy bar. Proteins such as calcium caseinate, whey protein concentrate, whey protein
isolate, soy protein, casein hydrolysate, meat protein concentrate and yeast concentrate
are mentioned.
 [0011]
nutritional bars. Gilles et al. mention Ensure® Glucerna® Nutritional Bars as having 14% of
total calories as protein in the form of soy protein, calcium caseinate, and corn protein.
Choice dm® Bar is cited as a nutritional bar for people with diabetes and including 17.1%
total calories as protein in the form of calcium caseinate, soy protein isolate, whey protein
concentrate, toasted soybeans, soy nuggets (soy protein isolate, rice flour, malt, salt) and
peanut butter. Gluc-O-Bar® is said to be a medical food designed for use in management
of diabetes which includes up to 23% of total calories as protein in the form of soy protein
isolate, non fat dry milk, and peanut flour.
 [0012]
Gilles et al. use protein which it is said can include any proteins suitable for human
consumption, including casein, whey, milk protein, soy, pea, rice, corn, hydrolyzed protein
and mixtures thereof. The typical amount of protein will be about 10% to about 25% of total
calories, most preferably about 15 to about 20% of total calories. It is said that the solid
matrix nutritional compositions may be made by cold extrusion techniques.
 [0013]
Proteint of St. Paul, Minn. makes a nugget having a whey protein level of 50%.
 [0014]
Nuvex of Blue Earth, Minn. makes a nugget having a whey protein level of 50%.
 [0015]
Various other foods have been described which mention nuggets which may include
proteins. These include U.S. Pat. Nos. 6,086,941, 6,010,738.
 [0016]
Anon, “Nutraceuticals-International,” 2000, Vol 5, p25 (from abstract number 548502)

reports that a new milk-protein hydrolysate, Prodiet F200, which is claimed to help people
cope with stress, has been marketed by a French company, Ingredia. It is said to be
suitable for functional foods such as chocolate bars. Also, a product based on hydrolysed
why protein, Proxime Alpha sold by Borculo Domo Ingredients, is said to have beneficial
effects on stress.
 [0017]
Swartz, M L, “Milk proteins and hydrolysates in nutritional foods,” “Food Ingredients Europe:
Conference Proceedings, London, October 1994, published in “Maarssen: Processs Press
Europe,” 1994, 73-81 (from Abstract number 373368) is a review of recent developments in
production of milk proteins and hydrolysates for nutritional products. Application of milk
proteins in 3 specific types of nutritional products, including sports bars, are said to be
discussed in detail.
 [0018]
Swartz, M L, “Food-Marketing-&-Technology”, vol 9, 4, 6, 9-10, 12, 20 (from abstract

number 1995-08-P0036) is a review of the nutritional value, functional properties and
applications of milk proteins and milk protein hydrolysates. Applications in functional foods
such as food bars for athletes are considered.
 [0019]

 [0020]
baked. The bar is made by cold forming or extrusion. The granola bar of example 1
includes skim milk powder and peanuts.
 [0021]
EP 306 733 is directed to a sugar free binder for foods which contains sugar substitute and
protein hydrolysate in a weight ratio of 3:1 to 1:3 in agglomerated form (as granules).
 [0022]
stress. Solid nutritional compositions such as bars are mentioned. Soy proteins are
mentioned as possible ingredients for the solid compositions.
 [0023]
Despite the many previous efforts to formulate bars with proteins, there is still a need for a
good tasting nutrition bar having elevated levels of protein.
 [0024]
The present invention is directed especially to a nutrition bar which incorporates protein in
the form of nuggets having high levels of selected proteins. By use of the nuggets of the
invention, nutrition bars are formulated to have elevated levels of protein, yet good taste
and other organoleptic properties.
 [0025]
The nuggets according to the invention include greater than 50 wt % of a non-soy protein
preferably selected from the group consisting of milk protein, rice protein and pea protein or
mixtures thereof, especially between 51 wt % and 99 wt %, more preferably between 52 wt
% and 95 wt %, most preferably 55 wt % or above. The milk protein is preferably whey
protein.
 [0026]
The nuggets preferably include one or more of: a coloring agent at less than 1 wt %,
especially from 0.01 to 0.5 wt %; flour, especially rice flour, at from 2-8 wt %; and starch,
which may for example be tapioca starch or rice starch, at from 20-30 wt %.
 [0027]
The nuggets are preferably present in the nutritional bars of the invention at levels from 5 to
75 wt %, more preferably from 10 to 50 wt %.
 [0028]
A difficulty associated with preparation of nuggets having elevated levels of certain proteins
is the sensitivity of the proteins to high temperatures typical of the extrusion process
normally used to make the nuggets. Especially is this true of whey proteins. The nuggets of
the invention are preferably made using an extrusion process wherein the extrusion
temperature is moderated so as to avoid damage to the selected non-soy proteins and
concomitant off-taste. In this preferred process according to the invention, extrusion is
conducted at temperatures of from 60° C. to 140° C., especially from 70° C. to 130° C.,
after which the protein is dried using a belt/conveyor drier and/or a fluid bed drier.
 [0029]
In an alternate method of making the nuggets according to the invention, supercritical fluids
are injected into the extruder to permit use of lower extrusion temperatures, e.g., up to 95°
C., and even the most temperature sensitive proteins, eg, whey. Supercritical fluid which
remains in the product after mixing is used to control the final product density by expansion
of the product as it exits the extruder die.
 [0030]
The nuggets of the invention may, of course, be used in applications other than the
nutritional bars herein.
 [0031]
generally are bite sized particles having a maximum volume of 35 mm 3 and a minimum
volume of 4 mm3, preferably between 10 mm 3 and 25 mm3. Typically, they will include at
least protein, and will often include in addition one or more (preferably all) of: flour
(especially rice flour), an additional starch source and, optionally a coloring agent.
 [0032]
For a more complete of the above and other features and advantages of the invention,
reference should be made to the following description of the preferred embodiments
 [0033]
Preferred sources for the non-soy protein used in the present invention include sources of
whey protein such as whey protein isolate and whey protein concentrate, sources of rice
protein such as rice flour and rice protein concentrate, and sources of pea protein.
Additional protein sources which may be present within the nugget or within the bar external
to the nugget include one or more of dairy protein source, such as whole milk, skim milk,
condensed milk, evaporated milk, whey, milk solids non-fat, etc. The dairy source may
contribute dairy fat and/or non-fat milk solids such as lactose and milk proteins, e.g. whey
proteins and caseins. Especially preferred, to minimize the caloric impact, is the addition of
protein as such rather than as one component of a food ingredient such as whole milk.
Preferred in this respect are protein concentrates such as one or more of whey protein
concentrate, milk protein concentrate, caseinates such as sodium and/or calcium caseinate,
isolated soy protein and soy protein concentrate. Total protein levels within
the nutrition bars of the invention, including protein in the nuggets, are preferably within the
range of 3 wt % to 40 wt %, especially from 3 wt % to 20 wt %.
 [0034]
The nuggets of the invention include greater than 50 wt % of protein selected from the
group consisting of milk protein, rice protein and pea protein and mixtures thereof,
especially between 51 wt % and 99 wt %, more preferably between 52 wt % and 95 wt %,
most preferably 55 wt % or above. Other ingredients which may be present in the nuggets
would include one or more of other proteins, such as those listed above, lipids, especially
triglyceride fats, and carbohydrates, especially starches. Particularly where the nuggets are
made using the moderated temperature extrusion process described below, it is advisable
that the remaining ingredients be no more sensitive to heat degradation (e.g., have the
same or lower degradation point) than the selected non-soy protein.
 [0035]
The source for any fat used in the nutrition bars, whether internal or external to the nugget,
is preferably vegetable fat, such as for example, cocoa butter, illipe, shea, palm, palm
kernal, sal, soybean, safflower, cottonseed, coconut, rapeseed, canola, corn and sunflower
oils, or mixtures thereof. However, animal fats such as butter fat may also be used if
consistent with the desired nutritional profile of the product. Preferably the amount of fat in
either the nugget or the bar as a whole, is not more than 45 wt %, especially not more than
35 wt %, preferably from 0.5 to 10 wt %, still preferably from 0.5 to 5 wt %.
 [0036]
Carbohydrates can be used within the nugget at levels of from 1% to 49%. In addition to
sweeteners mentioned below, examples of suitable carbohydrates include starches such as
are contained in rice flour, flour, tapioca flour, tapioca starch, and whole wheat flour and
mixtures thereof. Carbohydrates can be used outside the nuggets within the bar as well.
Levels of carbohydrates in the bar as a whole will typically comprise from 5 wt % to 90 wt
%, especially from 20% to 65 wt %.
 [0037]
If it is desired to include a bulking agent in the nutrition bars, within or external to the
nuggets, a preferred bulking agent is inert polydextrose. Other conventional bulking agents
which may be used alone or in combination include maltodextrin, sugar alcohols, corn syrup
solids, sugars or starches. Total bulking agent levels in the nuggets of the invention, and in
the nutritional bars of the invention, will preferably be from about 0% to 20 wt %, preferably
5% to 16%. Polydextrose may be obtained under the brand name Litesse.
 [0038]
pleasant flavor. The flavoring may be in the nuggets or external to the nuggets in the bar,
provided that processing is not adversely affected. The flavoring may be any of the
commercial flavors employed in nutritionbars, such as varying types of cocoa, pure vanilla
or artificial flavor, such as vanillin, ethyl vanillin, chocolate, malt, mint, yogurt powder,
extracts, spices, such as cinnamon, nutmeg and ginger, mixtures thereof, and the like. It will
be appreciated that many flavor variations may be obtained by combinations of the basic
flavors. The nutrition bars are flavored to taste. Suitable flavorants may also include
seasoning, such as salt, and imitation fruit or chocolate flavors either singly or in any
suitable combination. Flavorings which mask off-tastes from vitamins and/or minerals and
other ingredients are preferably included in the products of the invention, in the nuggets
and/or elsewhere in the product.
 [0039]
The nuggets and bar may include colorants, if desired, such as caramel colorant.
 [0040]
If desired, the nuggets of the invention may include processing aids such as calcium
chloride.
 [0041]
The nuggets may also include emulsifiers. Typical emulsifying agents may be phospholipids
and proteins or esters of long chain fatty acids and a polyhydric alcohol. Lecithin is an
example. Fatty acid esters of glycerol, polyglycerol esters of fatty acids, sorbitan esters of
fatty acids and polyoxyethylene and polyoxypropylene esters of fatty acids may be used but
organoleptic properties, or course, must be considered. Mono- and di-glycerides are
preferred. If present in the nuggets, emulsifiers may be used in amounts of about 0.03% to
0.3%, preferably 0.05% to 0.1%. The same emulsifiers may also be present in
the nutrition bar, again at levels overall of about 0.03% to 0.3%, preferably 0.05% to 0.1%.
Emulsifiers may be used in combination, as appropriate.
 [0042]
Among fiber sources which may be included in the compositions of the invention are
fructose oligosaccharides such as inulin, guar gum, gum arabic, gum acacia, oat fiber,
cellulose and mixtures thereof. The compositions preferably contain at least 2 grams of
fiber per 56 g serving, especially at least 5 grams of fiber per serving. As indicated above,
additional bulking agents such as maltodextrin, sugar alcohols, corn syrup solids, sugars,
starches and mixtures thereof may also be used. Total bulking agent levels in the products
of the invention, including fibers and other bulking agents, will preferably be from about 0%
to 20%, especially from 1 to 15 wt %. The fiber and the bulking agent may be present in the
nuggets or in the bar external to the nuggets provided that processing is not impaired.
 [0043]
Carrageenan may be included in the bars of the invention, internal or external to the
nuggets, eg, as a thickening and/or stabilizing agent. Cellulose gel and pectin are other
thickeners which may be used alone or in combination.
 [0044]
Generally the nutrition bars which incorporate the nuggets of the invention will be naturally
sweetened. The sweetener may be included in the nugget or in the bar provided that it does
not interfere with the processing of the nugget (eg, sweetener will not be used in the nugget
if it is unstable at the moderate temperatures, where the moderate temperature extrusion
process is used). Natural sources of sweetness include sucrose (liquid or solids), glucose,
fructose, and corn syrup (liquid or solids), including high fructose corn syrup and high
maltose corn syrup and mixtures thereof. Other sweeteners include lactose, maltose,
glycerine, brown sugar and galactose and mixtures thereof. Levels of sugars and sugar
sources preferably result in sugar solids levels of up to 50 wt %, preferably from 5 to 18 wt
%, especially from 10 to 17 wt % of the nutrition bar.
 [0045]
If it is desired to use artificial sweeteners, these may likewise be present in the nugget or
within the bar external to the nugget, provided that it does not interfere with processing. Any
of the artificial sweeteners well known in the art may be used, such as aspartame,
saccharine, Alitame® (obtainable from Pfizer), acesulfame K (obtainable from Hoechst),
cyclamates, neotame, sucralose, mixtures thereof and the like. The sweeteners are used in
varying amounts of about 0.005% to 1 wt % on the bar, preferably 0.007% to 0.73%
depending on the sweetener, for example. Aspartame may be used at a level of 0.05% to
0.15%, preferably at a level of 0.07% to 0.11%. Acesulfame K is preferred at a level of
0.09% to 0.15%.
 [0046]
Calcium is preferably present in the nutrition bars at from 10 to 30% RDA, especially about
25% RDA. The calcium source is preferably dicalcium phosphate. For example wt. % levels
of dicalcium phosphate may range from 0.5 to 1.5%. In a preferred embodiment, the
product is fortified with one or more vitamins and/or minerals and/or fiber sources, in
addition to the calcium source. These may include any or all of the following:
 [0047]
Manganese (as Manganese Sulfate), Magnesium (e.g., as magnesium phosphate) Iron (as
Ferric Orthophosphate) and Zinc (as Zinc Oxide). The vitamins and minerals are preferably
present at from 5 to 45% RDI, especially 5 to 20% RDI, most especially from about 15%
RDI. Preferably, fiber sources are present in the product at greater than 0.5 wt. % and do
not exceed 6 wt. %, especially 5 wt. %. The vitamins and/or minerals may be included
within, or external to, the nuggets, provided that processing and human absorption are not
impaired.
 [0048]
Ingredients which, if present, will generally be found within the bar but external to the
nuggets include, but are not limited to, rolled oats, chocolate chips or other chocolate
pieces, cookie and/or cookie dough pieces, such as oatmeal cookie pieces, brownie pieces,
fruit pieces, such as dried cranberry, apple, etc., vegetable pieces such as rice, honey and
acidulants such as malic and citric acids, leavening agents such as sodium bicarbonate and
peanut butter.
 [0049]
The nuggets of the invention are preferably made by one of two methods, although it is
anticipated that alternative methods may be possible. In the first method according to the
invention, the nuggets are made using an extrusion process wherein the extrusion
temperature is moderated so as to avoid damage to the whey (or other selected non-soy)
proteins and concomitant off-taste. In this process, it is expected that a blend of the
selected proteins may, for instance, be made having a selected protein content of greater
than 50 wt %, up to 70 or 80% or higher. A moisture level of from 10 to 35 wt %, preferably
from 15 to 25 wt % prior to extrusion is preferred. An extruder such as a twin screw extruder
may be employed. Preferred extrusion temperatures are in the range of between 70 and
130° C., so as not to reach temperatures at which the proteins perceptibly degrade. This
embodiment is preferred for rice and pea proteins, especially at the upper ends of the
temperature ranges. After extrusion, a cutter may be used to cut the extrudates into the
desired length of the nuggets.
 [0050]
In accordance with the first method, the temperature sensitivity of the selected non-soy
proteins makes it undesirable to achieve in the extruder temperatures high enough
adequately to dry the extrudate. Therefore, a drying step is used subsequent to extrusion to
achieve the desired level of moisture. The drying step may comprise, for instance, a
belt/conveyor dryer or a fluid bed dryer.
 [0051]
In the second process embodiment of the invention, super critical fluids are used in the
extruder, such as is set forth in Rizvi et al. U.S. Pat. Nos. 5,120,559 and/or 5,417,992, the
disclosures of which are hereby incorporated by reference. In this embodiment, the nugget
ingredients, eg non-soy protein, rice flour, additional carbohydrate and coloring agent, plus
water, are introduced to the feed board and fed to the orifice from which the product is
extruded. Water/moisture levels will generally be from 3-15, preferably 4-10 wt %. Prior to
extrusion, a supercritical fluid, such as supercritical CO2 is introduced into the extruder.
Upon extrusion through the extrusion orifice, the supercritical fluid expands, thereby
imparting to the product a desirable expanded texture, e.g., puffing, which is otherwise only
possible with elevated temperatures suitable for causing the moisture to boil. Since such
elevated temperatures are desirably avoided to prevent degradation of the protein, use of
the supercritical fluid permits extrusion of a puffed product including temperature sensitive
proteins, such as whey, by avoiding the elevated temperatures. In this alternative process,
the temperature in the extruder to which the nugget ingredients are subjected is preferably
not more than 95° C., especially within the range of from 70 to 90, especially up to 85° C.,
more preferably no higher than 80° C.
 [0052]
For CO2, the supercritical fluid may be at, for example, a pressure of at least about 72.9
atmospheres and a temperature of at least about 31° C.
 [0053]
The nutritional bars may be made by known methods provided that the nuggets are not
exposed to temperatures which cause degradation of their ingredients, especially the
proteins.
 [0054]
onto a conveyor belt and cut with a cutter. The nuggets of the invention are included among
the dry ingredients. The nuggets should only be added to the syrup when the syrup is at a
temperature below that at which any of the nugget components degrade. Supercritical fluid
extrusion of the bar as a whole at reduced temperatures can also be considered. Syrup
ingredients may include components such as corn syrup, glycerine, lecithin and soybean oil
or other liquid oils. In addition to the nuggets, other dry components include grains, flours,
maltodextrin and milk powders.
 [0055]
 [0056]
 [0057]
especially 55-65 wt %. Generally coated bars according to the invention will be made from
and 0-30 wt % coating, especially 5-25 wt %, particularly 10-20 wt % coating.
 [0058]
Using one of the two preferred methods of the invention, it is believed that nuggets having
greater than 50 wt %, especially greater than 60%, more preferably greater than 70 or 80%
of selected non-soy proteins selected from the group consisting of milk protein, rice protein
and pea protein. can be achieved.
 [0059]
It can be expected that the nuggets of the invention may be used in various types
of nutrition bars including, without limitation, snack bars and meal replacement bars. One
example would be granola bars. The bars of the invention may be coated in whole or in
part, eg. with a yogurt flavored coating or a milk chocolate coating.
EXAMPLE 1 (Prophetic)
 [0060]
A blend of rice flour, whey protein isolate and whey protein concentrate is mixed to provide
a protein content of between 50 and 70%. A twin screw extruder with more than two barrel
sections is used. The mixture is extruded through a die of a predetermined shape. The
temperature in the two zones closest to the die is set between 70 and 130 C. The
temperature of the mixture does not exceed 130° C. during extrusion. The feed material is
fed into the extruder at a fixed rate with moisture content between 15 to 40%. At steady
state the samples are collected. The excess moisture is dried using a belt/conveyor drier. A
cutter is used to cut the extrudates to obtain the desired length of the nuggets. The nuggets
thus obtained are included in a nutrition bar at a level of 60 wt % and a good tasting bar,
without appreciable off-taste, is obtained.
 [0061]
The process of Example 1 is carried out, except that the blend used is a rice protein
concentrate/rice flour blend having a protein content between 50 and 80%, and a fluid bed
dryer is employed to dry the product.
 [0062]
Whey protein (55 wt % based on dry ingredients), rice flour, starch and water are mixed in
an extrusion cooker to provide moisture content of from 3 to 15 wt %. The mixture is heated
to 85° C. A twin screw extruder with more than two barrel sections is used. Supercritical
carbon dioxide is mixed with the nugget ingredients. The mixture is extruded through a die
of a predetermined shape. A cutter is used to cut the extrudates to get the desired length of
the nuggets. The nuggets thus obtained are included in a nutrition bar at a level 6-60%. A
good tasting bar, without appreciable off-taste, is obtained.
 [0063]
weight.
 [0064]
Claims (17)
What is claimed is:

1. A nutritional bar comprising one or more nuggets comprising greater than 50 wt % of a non-soy
protein selected from the group consisting of milk protein, rice protein and pea protein.
2. The nutritional bar according to claim 1 wherein said non-soy protein is present in said nugget at
a level of between 51 wt % and 99 wt %.
a level of between 52 wt % and 95 wt %.
a level of 55 wt % or above.
5. The nutritional bar according to claim 1 wherein said non-soy protein includes whey protein.
6. A process for preparing a protein-containing nugget comprising extruding a composition
comprising greater than 50 wt % of a non-soy protein selected from the group consisting of milk
protein, rice protein and pea protein at a temperature not in excess of 140° C.
7. The process according to claim 6 wherein the extrusion takes place at a temperature within the
range of from 70° C. through 130° C.
8. The process according to claim 6 wherein the non-soy protein is selected from the group
consisting of milk protein, rice protein and pea protein.
9. The process according to claim 6 wherein said non-soy protein is present in said nugget at a
level of between 52 wt % and 95 wt %.
10. The process according to claim 6 wherein said non-soy protein is present in said nugget at a
level of 55 wt % or above.
11. The process according to claim 6 wherein subsequent to said extrusion step, said ingredients
are dried.
12. The process according to claim 11 wherein said drying is conducted in a belt/conveyor dryer or
a fluid bed dryer.
13. A process for preparing a nugget comprising heating one or more nugget ingredients including
non-soy proteins selected from the group consisting of milk protein, rice protein and pea protein to a
temperature of not greater than 90° C., injecting into said one or more ingredients at a temperature
of not greater than 90° C. a supercritical fluid and extruding through an orifice at a temperature no
greater than 90° C. said combined one or more ingredients to form a nugget having greater than 50
wt % of said one or more non-soy proteins.
14. The process according to claim 13 wherein said supercritical fluid is carbon dioxide.
15. The nutrition bar according to claim 1 wherein said nugget further comprises one or more
minerals.
16. The nutrition bar according to claim 15 wherein the one or more minerals are selected from the
group consisting of Molybdenum, Chromium, Selenium, Calcium, Manganese, Magnesium, Iron,
and Zinc and mixtures thereof.
17. The nutrition bar according to claim 16 wherein the one or more minerals are present in the
nugget at a level from 10% RDI to 45% RDI.

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DE3728162A11987-08-241989-03-09Hoechst AgA method for waterproofing and olephobierung of
leather by impregnation with fluorochemical
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US6130244A1998-02-252000-10-10Abbott LaboratoriesProduct and method to reduce stress
US5965187A *1998-04-071999-10-12C & F Packing Company, Inc.Method of preparing a meat
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US6607777B11999-06-182003-08-19Utah State UniversityTextured whey protein product and
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glucose and appetite suppression in type 2 diabetics
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processes
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manufacturing same
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supplement to increase lean muscle mass and strength
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probiotics
US20040208955A12001-05-312004-10-21Alistair CarrMonovalent salt enhances solubility of milk
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US20070231450A1 *2006-03-312007-10-04Kraft Foods Holdings, Inc.Protein system and food
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WO2011064242A1 *2009-11-272011-06-03Nestec S.A.Cereal-based food product containing milk
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US20130136830A1 *2011-11-292013-05-30Frito-Lay North America, Inc.Supercritical fluid
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apparatus for producing a dough
WO2014066438A1 *2012-10-222014-05-01Mars, IncorporatedAerated injection molded pet chew
US20140159283A1 *2012-12-112014-06-12Ford Global Technologies, LlcMethod of Forming
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WO2017146672A1 *2016-02-222017-08-31Railsplitter Feed Technology, Inc.Solid form nutrient
compositions
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US8734873B2 *2004-04-072014-05-27Archer Daniels Medical CompanyFood bar with reduced
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US20080241324A1 *2004-08-202008-10-02Fonterra Ip LimitedExtrusion Apparatus and Method for
Extruding High Protein Foodstuffs
US20100055246A1 *2008-08-282010-03-04Dong June AhnNutrition delivery capsules for
functional foods
GB0900551D02009-01-142009-02-11Horton RichardIngestible compositions and processes of
preparation
US20100303991A1 *2009-05-272010-12-02Kraft Foods Global Brands LlcHigh fiber and high
protein baked goods production
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products having extended shelf life
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and methods for using same
WO2013043989A1 *2011-09-222013-03-28Le Bar, LlcEdible bar
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US9005685B22012-12-052015-04-14General Mills, Inc.Fruit paste-based food product
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US9723859B22014-10-032017-08-08Erie Foods International, Inc.Method for producing a high
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AKHILESH;ZWIJGERS, ALBERT JOHAN;JOHNKE, MARK
EDWARD;REEL/FRAME:013953/0511;SIGNING DATES FROM 20030312 TO 20030404
2010-12-27REMIMaintenance fee reminder mailed

2011-05-22LAPSLapse for failure to pay maintenance fees
2011-07-12FPExpired due to failure to pay maintenance fee
Nutrition bar
Abstract
A nutrition bar comprising; about 10% wt or more of soy and/or rice protein, at least one transition
metal or transition metal compound, and about 2% wt or more of a humectant, and wherein the at
least one transition metal or transition metal compound is in a substantially water insoluble form at
20° C. or the nutrition bar has an Aw of 0.45 or less or about 1% wt or more of the soy and/or rice
protein is in the form of nuggets and the humectant is selected from polyols. The bars have
elevated levels of soy and/or rice protein, yet do not suffer unacceptable from a deterioration in
taste or other organoleptic properties over time.
Images (8)
Classifications
A23G1/30 Cocoa products, e.g. chocolate; Substitutes therefor
US20050002989A1
US Application
Inventor
Alan Palmer
Brenda Rudan
Current Assignee
Slim Fast Foods Co
Original Assignee
Slim Fast Foods Co
Priority date
2003-07-03
Family: US (1)EP (1)JP (1)CN (1)CA (1)RU (1)WO (1)

2003-07-03US10613483Abandoned
2005-01-06US20050002989A1Application
Info
Cited by (30)
Legal events
Similar documents
External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
 [0001]

 [0002]
 [0003]
while maintaining desirable organoleptic properties. High protein levels are particularly
difficult to incorporate into good tasting foods since popular proteins, such as soy and/or
rice, often have undesirable (after) tastes or develop such undesirable tastes or aftertastes
upon storage. In particular, with certain products comprising soy and/or rice proteins an off-
flavour may develop upon storage. Also the appearance and/or texture of such foods may
deteriorate over time.
 [0004]
nutritional bars. Gilles et al. disclose in the examples nutritional barscomprising about 15 or
16% by weight of soy protein, about 4.6% by weight of glycerin and a vitamin and mineral
pre-mix comprising zinc, iron and copper. Choice dm® Bar is cited as a nutritional bar for
people with diabetes and including 17.1% total calories as protein in the form of calcium
caseinate, soy protein isolate, whey protein concentrate, toasted soybeans, soy nuggets
(soy protein isolate, rice flour, malt, salt) and peanut butter. Gluc-O-Bar® is said to be a
medical food designed for use in management of diabetes which includes up to 23% of total
calories as protein in the form of soy protein isolate, non fat dry milk, and peanut flour. The
typical amount of protein in the Gilles bars is about 10% to about 25% of total calories, most
preferably about 15 to about 20% of total calories.
 [0005]
baked.
 [0006]
mass and strength in athletes. A source of amino acids is included. Whey protein is said to
be a preferred source of amino acids although other proteins which may be used include
casein, other milk proteins, and albumins. The food supplements can be in a variety of
forms such as protein bars.
 [0007]
Portman U.S. Pat. No. 6,051,236 is directed to a nutritional composition in dry powder form
for optimizing muscle performance during exercise. The compositions may be in the form of
an energy bar. Soy protein mentioned as one of the possible proteins.
 [0008]

 [0009]
stress. Solid nutritional compositions such as bars are mentioned, Soy proteins are
mentioned as possible ingredients for the solid compositions.
 [0010]
 [0011]
Various other foods have been described which mention nuggets which may include meat
proteins. These include U.S. Pat. Nos. 6,086,941, 6,010,738.
 [0012]
Despite the many previous efforts to formulate nutrition bars with high levels of protein there
is still a need for a good tasting nutrition bar having elevated levels of protein,
especially nutrition bars comprising soy and/or rice protein and desirable levels of certain
minerals, especially transition metals. In particular, there is a need for such a nutrition bar
which does not develop an off-taste on storage and which has good sensorial properties (in
particular which is moist and chewy), even after prolonged storage at elevated
temperatures e,g. 30° C. for 4 weeks. It is also desirable that the bar retains a pleasing
appearance for the consumer upon storage e.g. does not brown or otherwise change
colour. These have been found to be particular problems in nutrition bars comprising soy
protein and transition metals and/or transition metal compounds.
 [0013]
The present invention is directed especially to a nutrition bar which incorporates elevated
levels of soy protein, at least one transition metal or transition metal compound, and about
2% wt or more of a humectant. In the nutrition bar the at least one transition metal or
transition metal compound is in a substantially water insoluble form at 20° C., or,
the nutrition bar has an Aw of 0.45 or less, or, about 1% wt or more of the soy and/or rice
protein in the bar is in the form of nuggets and the humectant is selected from the group
consisting of polyols.
 [0014]
Thus according to a first aspect the present invention provides a nutritional bar comprising;
o
 a) about 10% wt or more of soy and/or rice protein, about 1% wt or more
being in the form of nuggets,
 c) about 2% wt or more of a humectant selected from the group consisting
of polyols.
 [0018]
According to a second aspect the present invention provides a nutritional bar comprising;
o
 c) about 2% wt or more of a humectant,
and wherein the nutrition bar has an Aw of 0.45 or less.
 [0023]
According to a third aspect the present invention provides a nutritional bar comprising;
o
 b) at least one transition metal or transition metal compound, wherein the
at least one transition metal or transition metal compound is in a
substantially water insoluble form at 20° C., and
 c) about 2% wt or more of a humectant.
 [0027]
By the above-mentioned features of the invention, the nutrition bars are formulated to
comprise elevated levels of protein yet do not suffer unacceptable from a deterioration in
taste or other organoleptic properties (such as appearance e.g. browning or texture) over
time. It is preferred that the bars of the invention do not suffer from the aforementioned
problems for at least 6 months upon storage at 20° C., more preferably at least 7 months,
most preferably at least 8 months, ideally at least one year.
 [0028]
generally are bite sized particles having a maximum volume of 35mm 3 and a minimum
volume of 4 mm3, preferably between 10mm 3 and 25 mm3. The soy and/or rice protein
nuggets referred to herein will often comprise additional ingredients, such as a reducing
sugars in addition to the soy and/or rice protein.
 [0029]
The term “comprising” is meant not to be limiting to any subsequently stated elements but
rather to encompass non-specified elements of major or minor functional importance. In
other words the listed steps, elements or options need not be exhaustive. Whenever the
words “including” or “having” are used, these terms are meant to be equivalent to
“comprising” as defined above.
 [0030]
Except in the operating and comparative examples, or where otherwise explicitly indicated,
all numbers in this description indicating amounts of material or conditions of reaction,
physical properties of materials and/or use are to be understood as modified by the word
“about.” All amounts are by weight, based on the total weight of the relevant product, unless
otherwise specified.
 [0031]
interchangeably herein.
 [0032]
Unless stated otherwise or required by context, the terms “nutritional bar(s)” and
“nutrition bar(s)” are used interchangeably herein.
 [0033]
For a more complete explanation of the above and other features and advantages of the
embodiments. The preferred embodiments apply to all aspects of the invention and can be
used as appropriate for each aspect.
 [heading-0034]
Protein
 [0035]
The nutritional bars of the invention comprise about 10% wt or more in total of soy and/or
rice protein based on the total weight of the composition. It is preferred that the
nutritional bars comprise 12% wt to 40% wt, e.g. 12% wt to 35% wt of soy and/or rice
protein, more preferably 13% wt to 30% wt, most preferably 14% wt to 25% wt based on the
total weight of the composition.
 [0036]
The soy protein may be present in any suitable form including as isolated soy protein, as
soy protein concentrate or as soy protein hydrolysates. Sources of rice protein include rice
flour and rice protein concentrate
 [0037]
Without wishing to be bound by theory, it is believed that soy and/or rice protein based
nutritional bars may suffer from problems of off-flavour development etc because of the
presence of free amino acid groups.
 [0038]
According to the first aspect of the invention, the nutritional bars comprise 1% wt or more of
the soy and/or rice protein, based on the total weight of the composition, in the form of
nuggets (hereinafter protein nuggets). For the other aspects of the invention this is
preferred. For all aspects of the invention it is especially preferred that the
nutritional bars comprise 5% wt or more soy and/or rice protein in the form of nuggets, more
preferably 10% wt or more. It is especially preferred that the nutritional bars comprise 5%
wt to 25% wt soy and/or rice protein in the form of nuggets, especially 10% wt to 20% wt. It
is preferred that 80% wt or more of the soy and/or rice protein in the bar is present in the
form of nuggets, more preferably 90% wt or more, most preferably 95% wt or more, such as
100% wt.
 [0039]
The protein nuggets preferably comprise 50% wt to 100% wt of soy and/or rice protein,
more preferably 55% wt to 100% wt, most preferably 60% wt to 95% wt, such as 75% wt to
95% wt based on the weight of the protein nuggets.
 [0040]
The protein nuggets may also comprise one or more of other proteins, such as those listed
below, lipids, especially triglyceride fats, and carbohydrates, especially starches. It is
especially preferred that the protein nuggets further comprise from 1% wt to.40% wt of a
reducing sugar, more preferably 2% wt to 25% wt, most preferably 3% wt to 20% wt. It is
advisable that the remaining ingredients be no more sensitive to heat degradation (e.g.
have the same or lower degradation point than the soy and/or rice protein).
 [0041]
In addition to the soy and/or rice protein, other types of protein may also be included in the
nutritional bars. Preferred sources for the other protein which may be used in the present
invention (either within the protein nugget or within the bar external to the nugget) include
dairy protein sources such as whole milk, skim milk, condensed milk, evaporated milk, milk
solids non-fat, etc., and include whey protein such as whey protein isolate and whey protein
concentrate and caseins; sources of pea protein; and sources of gelatin protein. The
amounts of the other proteins, when present, are preferably within the range of from 1% wt
to 10% wt, preferably 2% wt to 5% wt.
 [0042]
Especially preferred, to minimize the caloric impact, is the addition of protein as such rather
than as one component of a food ingredient such as whole milk. Preferred in this respect
are protein concentrates such as one or more of whey protein concentrate, milk protein
concentrate, caseinates such as sodium and/or calcium caseinate.
 [0043]
Total protein levels (soy and/or rice and other protein) within the nutritionbars of the
invention, including any protein present in the form of nuggets, are preferably within the
range of 10 wt % to 40 wt %, especially from 12% wt to 40% wt, more preferably 13% wt to
30% wt, most preferably 14% wt to 25% wt based on the total weight of the composition.
 [0044]
The total protein present in the nutritional bar preferably provides up to 50% of the total
calories of the bar, more preferably between 20% and 50%, most preferably between 25%
and 50%.
 [0045]
The present invention can be equally applied to milk prtein based nutritionbars if the same
problems are found in these bars.
 [heading-0046]
Transition Metals and Transitional Metal Compounds
 [0047]
According to all aspects of the invention the nutrition bar comprises at least one transition
metal or transition metal compound. The transition metal is preferably selected from
chromium, manganese, iron, cobalt, nickel, copper and zinc and mixtures thereof. The
transition metal compounds are preferably compounds of these transition metals. It has
been found that iron, cobalt, nickel, copper and zinc can cause particular taste and
sensorial problems in nutrition bars comprising soy and/or rice proteins.
 [0048]
According to the third aspect of the invention, the at least one transition metal or transition
metal compound is in a substantially water insoluble form at 20° C. and this is preferred for
the other aspects of the invention. The transition metal or transition metal compound may
be provided in the substantially water insoluble form by any suitable means. It is preferred
that either a substantially water insoluble salt is used or that a suitable encapsulant is used
to achieve the desired level of water insolubility.
 [0049]
It is advisable to ensure that the transition metal or transition metal compound is in a

substantially water insoluble form at all processing temperatures to which the nutrition bar is
subjected during its preparation and ideally also at 5° C. or more above the maximum
temperature reached.
 [0050]
Any substantially water insoluble compound of a transition metal may be used according to
the invention, especially substantially water insoluble inorganic compounds. Such
compounds selected from oxides, carbonates and phosphates including pyrophosphates
are preferred. If copper is used then copper carbonate is preferred. If iron is used then ferric
pyrophosphate is preferred. If zinc is used then zinc oxide is preferred.
 [0051]
The nutrition bars of the invention, typically overall comprise up to 100%, typically up to
50%, such as 10 to 35% of the European 2003 RDA of the transition metal. The exact
amount of the transition metal and/or transition metal compound will depend upon the type
used. Typically the nutrition barswill comprise one or more of up to 1 mg of manganese, up
to 1.1 mg of copper, up to 9.5 mg of zinc and up to 16 mg of iron, preferably one or more of
up to 0.5 mg of manganese, up to 0.4 mg of copper, up to 3 mg of zinc and up to 5 mg of
iron
 [0052]
Alternatively, or additionally, the transition metal or transition metal compound may be

encapsulated to render it substantially water insoluble. This provides a wider choice of the
types of transition metal compound which may be used and may allow the inclusion of a
more bioavailable compound to be used. Any suitable encapsulant may be used. It is
especially preferred that an encapsulant is used which does not allow any significant water
transmission across the encapsulation layer at temperatures below the melting point of the
encapsulant. This is especially important where the encapsulated transition metal or
transition metal compound is subjected to elevated temperatures, e.g. of 60° C. or more
during the preparation of the nutrition bar.
 [0053]
The term “encapsulated” refers both to an embodiment wherein a coating is substantially

formed around the transition metal or transition metal compound and to an embodiment
wherein the transition metal or transition metal compound is trapped within or throughout a
matrix so that it is rendered substantially water insoluble. The transition metal or transition
metal compound preferably has a substantially integral encapsulant coating or matrix
around it.
 [0054]
Suitable encapsulant materials include substantially water insoluble edible waxes, proteins,
fibres, carbohydrates. The encapsulant material may be cross-linked.
 [0055]
Proteins which may be used as the entire encapsulant material, or as a part thereof, include
gelatin, milk proteins (including caseinates, such as sodium caseinate, and whey proteins
such as beta-lactoglobulin and alpha lactalbumin), albumin and vegetable proteins including
proteins from beans, legumes and cereals such as soy, pea, maize and wheat and isolated
soy proteins.
 [0056]
Carbohydrates which may be used as the entire encapsulant material, or as a part thereof,
include mono or polysaccharides including, cellulose polymers and starches, (including
hydrolysed and modified starches) and sugar alcohols. Suitable materials include gum
arabic, carrageenan, agar agar, alginates, pectins and pectates.
 [0057]
Preferred encapsulants are carbohydrates such as alginates or pectins, especially including

the sodium, potassium and calcium salts of alginates.
 [0058]
Mixtures of sodium caseinate and either gum arabic, carrageenan, agar agar, and gum
arabic, are suitable. Similarly, beta-lactoglobulin and either gum arabic, carrageenan, agar
agar, alginate or pectins, especially beta-lactoglobulin and gum arabic may be used.
 [0059]
It is preferred that the weight ratio of the transition metal and/or transition metal compound
to the encapsulant is in the range of from 5:1 to 1:15, preferably 1:2 to 1:12, e.g. 1:5 to
1:10.
 [0060]
The transition metal or transition metal compound may be encapsulated by any suitable
encapsulation technique as known in the art, such as coacervation or spraying on, and
does not require further explanation here.
 [0061]
By the term “substantially water insoluble” is meant that the transition metal or transition
metal compound does not substantially dissolve in water, in particular that it has a solubility
in water at 20° C. of lg/100 g deionised water or less, preferably 0.5 g/100 g deionised
water or less.
 [heading-0062]
Humectant
 [0063]
The nutrition bars according to all aspects of the invention comprise 2% wt or more of a
humectant. For the first aspect of the invention the bars comprise 2% or more of a
humectant selected from the group (consisting of polyols). It is preferred that
the nutrition bars comprise from 3% wt to 15% wt of humectants, more preferably 3% wt to
15% wt, especially 3% wt to 10% wt.
 [0064]
Any suitable humectant, and mixtures thereof, may be used for the second and third
aspects. However, for all aspects it is preferred that the humectant is selected from polyols,
with diols and triols being preferred, most especially triols. Suitable diols include sugar
alcohol diols. Suitable triols include sugar alcohol triols, glycerol and sorbitol. For all
aspects of the invention, especially good results have been obtained when the humectant
comprises glycerol, in particular when the nutrition bars comprise 3 to 10% weight glycerol,
especially 4 to 7% wt glycerol.
 [0065]
Other humectants which may be used include fruit pastes such as raisin paste, prune
pastes or date paste.
 [heading-0066]
Aw
 [0067]
According to the second aspect of the invention, the nutrition bar has an Aw of 0.45 or less.
This is also preferred for the other aspects of the invention. For all aspects of the invention,
it is preferred that the nutrition bar has an Aw of 0.43 or less, most preferably of 0.40 or
less. The determination of the Aw is within the normal skill of the skilled person and does
not need to be described further here.
 [heading-0068]
Fat/Carbohydrate
 [0069]
The source for any fat used in the nutrition bars, whether internal or external to the protein
nugget, is preferably vegetable fat, such as for example, cocoa butter, illipe, shea, palm,
sunflower oils, or mixtures thereof. However, animal fats such as butter fat may also be
used if consistent with the desired nutritional profile of the product. Preferably the amount of
fat in either the protein nugget or the bar as a whole, is not more than 45 wt %, especially
not more than 35 wt %, preferably from 0.5 to 20 wt %, still preferably from 1 to 15 wt %.
 [0070]
Carbohydrates can be used within the protein nuggets at levels of from 1% to 35%. In
addition to sweeteners mentioned below, examples of suitable carbohydrates include
starches such as are contained in rice flour, flour, tapioca flour, tapioca starch, and whole
wheat flour and mixtures thereof. Carbohydrates can be used outside the protein nuggets
within the bar as well. Levels of carbohydrates in the bar as a whole will typically comprise
from 5 wt % to 80 wt %, especially from 20% to 65 wt %, such as from 25% to 60 wt %.
 [heading-0071]
 [0072]
If it is desired to include a bulking agent in the nutrition bars, within or external to the protein
nuggets, a preferred bulking agent is inert polydextrose. Other conventional bulking agents
which may be used alone or in combination therewith include maltodextrin, sugar alcohols,
corn syrup solids, sugars or starches. Total bulking agent levels in the protein nuggets, and
in the nutritional bars of the invention, will preferably be from about 0% to 20 wt %,
preferably 5% to 16%. Polydextrose may be obtained under the brand name Litesse.
 [0073]
pleasant flavor. The flavoring may be present in any protein nuggets or external to the
nuggets in the bar, provided that processing is not adversely affected. The flavoring may be
any of the commercial flavors typically employed in nutrition bars, such as varying types of
cocoa, pure vanilla or artificial flavor, such as vanillin, ethyl vanillin, chocolate, malt, mint,
yogurt powder, extracts, spices, such as cinnamon, nutmeg and ginger, mixtures thereof,
and the like. It will be appreciated that many flavor variations may be obtained by
combinations of the basic flavors. The nutrition bars are flavored to taste and suitable
amounts of each flavouring agent desired will therefore be included. Suitable flavorants
may also include seasoning, such as salt, and imitation fruit or chocolate flavors either
singly or in any suitable combination. Flavorings which mask off-tastes from vitamins and/or
minerals and other ingredients are preferably included in the products of the invention, in
the protein nuggets and/or elsewhere in the product.
 [0074]
The protein nuggets and/or nutrition bar may include colorants, if desired, such as caramel
colorant or vegetable or fruit colourings.
 [0075]
If desired, the protein nuggets and/or nutrition bar may include processing aids such as
calcium chloride.
 [0076]
The nutritional bars may comprise one or more cholesterol lowering agents in conventional
amounts. Any suitable, known, cholesterol lowering agent may be used, for example
isoflavones, phytosterols, soy bean extracts, fish oil extracts, tea leaf extracts.
 [0077]
The food product may optionally comprise, in suitable amounts, one or more agents which
may beneficially influence (post-prandial) energy metabolism and substrate utilisation, for
example caffeine, flavonoids (including tea catechins, capsaicinoids and canitine).
 [0078]
The protein nuggets and/or nutrition bar may also include emulsifiers. Typical emulsifying
agents may be phospholipids and proteins or esters of long chain fatty acids and a
polyhydric alcohol. Lecithin is an example. Fatty acid esters of glycerol, polyglycerol esters
of fatty acids, sorbitan esters of fatty acids and polyoxyethylene and polyoxypropylene
esters of fatty acids may be used but organoleptic properties, or course, must be
considered. Mono- and di-glycerides are preferred. If present in the nuggets, emulsifiers
may be used in amounts of about 0.03% to 0.3%, preferably 0.05% to 0.1%. The same
emulsifiers may also be present in the nutrition bar, again at levels overall of about 0.03%
to 1%, preferably 0.05% to 0.7%. Emulsifiers may be used in combination, as appropriate.
 [0079]
Among fiber sources which may be included in the nutrition bars of the invention are
fructose oligosaccharides such as inulin, soy fiber, fruit fibre e.g. apple, guar gum, gum
arabic, gum acacia, oat fiber, cellulose and mixtures thereof. The compositions preferably
contain at least 2 grams of fiber per 56 g serving, especially at least 5 grams of fiber per
serving. Preferably, fiber sources are present in the product at greater than 0.5 wt % and do
not exceed 15 wt %, especially 10 wt %. As indicated above, additional bulking agents such
as maltodextrin, sugar alcohols, corn syrup solids, sugars, starches and mixtures thereof
may also be used. Total bulking agent levels in the products of the invention, including
fibers and other bulking agents, will preferably be from about 0% to 20%, especially from 1
to 15 wt %. The fiber and the bulking agent may be present in the protein nuggets or in the
bar external to the nuggets provided that processing is not impaired.
 [0080]
Carrageenan may be included in the bars of the invention, internal or external to any protein
nuggets, eg, as a thickening and/or stabilizing agent. Cellulose gel and pectin are other
thickeners which may be used alone or in combination.
 [0081]
Generally the nutrition bars of the invention will be naturally sweetened. The sweetener
may be included in any protein nuggets provided that it does not interfere with the
processing of the nugget (eg, sweetener will not be used in the nugget if it is unstable at the
moderate temperatures, where the moderate temperature extrusion process is used) or it
may be used in the bar. Natural sources of sweetness include sucrose (liquid or solids),
glucose, fructose, and corn syrup (liquid or solids), including high fructose corn syrup and
high maltose corn syrup and mixtures thereof. Other sweeteners include lactose, maltose,
glycerine, brown sugar and galactose and mixtures thereof. Levels of sugars and sugar
sources preferably result in sugar solids levels of up to 50 wt %, preferably from 5 to 18 wt
%, especially from 10 to 17 wt % of the nutrition bar.
 [0082]
If it is desired to use artificial sweeteners, these may likewise be present in any protein
nuggets or within the bar external to the nugget, provided that it does not interfere with
processing. Any of the artificial sweeteners well known in the art may be used, such as
aspartame, saccharine, Alitame® (obtainable from Pfizer), acesulfame K (obtainable from
Hoechst), cyclamates, neotame, sucralose, mixtures thereof and the like. The sweeteners
are used in varying amounts of about 0.005% to 1 wt % on the bar, preferably 0.007% to
0.73% depending on the sweetener, for example. Aspartame may be used at a level of
0.05% to 0.15%, preferably at a level of 0.07% to 0.11%. Acesulfame K is preferred at a
level of 0.09% to 0.15%.
 [0083]
Calcium is preferably present in the nutrition bars at from 10 to 30% USRDA, especially
about 25% USRDA. The calcium source is preferably dicalcium phosphate. For example wt
% levels of dicalcium phosphate may range from 0.5 to 1.5%. In a preferred embodiment,
the product is fortified with one or more vitamins and/or minerals (in addition to those
referred to above in the first to third aspects of the invention) and/or fiber sources, in
addition to the calcium source. These may include any or all of the following:
 [0084]
B5), Cyanocobalamin (Vitamin 12), Riboflavin (Vitamin B2), Thiamine Mononitrate (Vitamin
B1), Molybdenum, Chromium, Selenium, Calcium Carbonate, Calcium Lactate, Magnesium
(e.g., as magnesium phosphate), Manganese.
 [0085]
One or more of these vitamins and minerals are preferably present at from 5 to 45% USRDI
for 2003, especially 5 to 20% RDI, most especially from about 15% RDI.
 [0086]
It is especially preferred that the nutritional bars comprise at least 300 mg of potassium per
serving, more preferably 400-1000, most preferably 450-700 mg.
 [0087]
The vitamins and/or minerals may be included within, or external to, any protein nuggets,
provided that processing and human absorption are not impaired.
 [0088]
Ingredients which, if present, will generally be found within the bar but external to any
protein nuggets include, but are not limited to, rolled oats, chocolate chips or other
chocolate pieces, cookie and/or cookie dough pieces, such as oatmeal cookie pieces,
brownie pieces, fruit pieces, such as dried cranberry, apple, etc., vegetable pieces such as
rice, honey and acidulants such as malic and citric acids, leavening agents such as sodium
bicarbonate and peanut butter.
 [0089]
The nutritional bars preferably have a calorie content in the range of from 50 kilocalories
(kcals) to 250 kcals, more preferably 75 kcals to 200 kcals, most preferably 100 or 150
kcals to 400 kcals per bar.
 [0090]
A single serving size of the nutrition bar is typically in the range of from 45 g to 70 g,
especially 50 g to 65 g, such as 55 g to 60 g.
 [heading-0091]
Manufacture of Bars
 [0092]
The nutritional bars may be made by known methods provided that any protein nuggets are
not exposed to temperatures which cause degradation of their ingredients, especially the
proteins or encapsulant if present.
 [0093]
temperature) ingredients and, then mixing with dry ingredients. The mixture is then
extruded onto a conveyor belt and cut with a cutter. Any protein nuggets are included
among the dry ingredients and should only be added to the syrup when the syrup is at a
temperature below that at which any of the nugget components degrade. Supercritical fluid
extrusion of the bar as a whole at reduced temperatures can also be considered. Syrup
ingredients may include components such as corn syrup, glycerine, lecithin and soybean oil
or other liquid oils. In addition to any protein nuggets, other dry components include grains,
flours, maltodextrin and milk powders may be used.
 [0094]
 [0095]
The bars of the invention may be fully or partially coated, e.g. with milk chocolate or yogurt
flavored coating. Suitable conventional coating methods may be used.
 [0096]
Typically, excluding moisture lost during processing, uncoated bars of the invention will be
made from 30-70 wt % syrup, especially 35-65%, and 70-30 wt % dry ingredients,
especially 65-35 wt %.
 [0097]
The nutritional bar is preferably one intended to be used as part of a weight loss or weight
control plan.
 [0098]
Alternative forms of the nutritional bars are powders, tablets and non-bar meal replacement
products. The disclosures herein are equally applicable to these other product forms.
 [0099]
A meal replacement product as referred to herein refers to a product which is intended to

replace one or more conventional meals per day; they are of a controlled calorie content
and are generally eaten as a single product. Examples of meal replacement products
include; liquid products such as milk or soya-based drinks, soluble powders used to prepare
those drinks and drinks prepared therefrom, bars, soups, cereal or noodle or pasta-based
products, desserts such as rice puddings, custards and the like. Meal replacement products
are generally used by consumers following a calorie controlled diet. The nutritional bars of
the invention may also be consumed as meal replacement products.
 [0100]
The invention will be further illustrated by reference to the following examples. Further
examples within the scope of the invention will be apparent to the person skilled in the art.
EXAMPLE 1
 [0101]
Two Granola-style nutrition bars were made to the following compositions:

A B
% wt % wt
Binder:
Glucose syrup 8.903 11.861
Polydextrose syrup 9.90 10.0
Inulin syrup 4.6 4.6
Sugar 2.3 2.3
Pectose paste 5.0 5.0
Coconut oil 2.3 2.3
Lecithin 0.6 0.6
Glycerol 5.0 1.242
Invert syrup 4.9 4.9
Date paste 3.0 3.0
Corn oil 2.1 2.1
Flavourings 0.375 0.375
Colourings 0.144 0.144
Water loss −3.20 −3.20
Dry material:
Oatflakes 4.324 5.5
Coconut flakes, 2.2 2.2
sweetened and
shredded
Fruit fibre 4.15 4.15
1*1
2*2
Vitamin/mineral mix*3 3.904 3.904
Coating:
Dairy coating 10.00 10.00
0.40 +/− 0.53 +/−
AW
0.03 0.02
Bar weight 60.0 g 60.0 g
A B
% wt % wt
*1soy protein nuggets comprising 60% wt soy protein, available from Dupont
Protein Technologies Inc., USA.
*2soy protein nuggets comprising 80% wt soy protein, available from Dupont
Protein Technologies Inc., USA.
*3vitamin/mineral mix comprising zinc, iron, copper. In bar A there was 2 mg of

zinc, 1 mg of iron and 0.18 mg of copper. In bar B there was 3 mg of zinc, 4.9 mg
of iron and 0.34 mg of copper. For bar A, insoluble copper carbonate encapsulated
with sodium alginate (1:9 weight ratio) was
# used. For bar B, soluble copper gluconate encapsulated
with hardened soybean oil was used.
 [0102]
Bar A was prepared by the following method of preparation; The glucose syrup,
polydextrose syrup, inulin syrup, sugar, Pectose paste, coconut oil and lecithin, were
heated together to about 250° F., 86.5 Brix and moisture loss recorded. The glycerol was
added with mixing. Separately the invert syrup and date paste were mixed together and
heated to 230° F. whereafter the mixture was added to the glycerol-containing mixture with
stirring. The mixture was allowed to cool to 180° F. when the corn oil was added with
mixing. After further cooling to 140° F., the flavours and colourings were added. The dry
materials were mixed separately and added to the cooled mixture above with mixing until a
uniform mixture was formed. Bars were formed by pressing the mixture into a mould, and
when cooled to room temperature, cutting the cooled mixture into dimensions of 11 cm×3.5
cm×1.9 cm.
 [0103]
The bar was coated with the dairy coating which was allowed to set.
 [0104]
Bar B was prepared by the method for bar A except the first heating stage was to 225-230°
F., 83 Brix, that invert syrup was added with the other binder ingredients and the date paste
was added with the colourings and flavouring. The bar was cut into dimension of 11 cm×3.5
cm×1.9 cm.
 [heading-0105]
Results
 [0106]
The nutrition bars were stored under accelerated storage conditions at either 30° C. or 36°
C., or, normal storage at 20° C. to assess them for off flavour development and a
deterioration in the organoleptic properties. Bar A was stable after 4 months accelerated
storage at 30° C. which is the equivalent of more than 12 months storage at 20° C.,
showing no unacceptable off-flavour development and no unacceptable deterioration in
other organoleptic properties. The bars were still chewy, moist and with a good taste after
12 months storage at 20° C. No unacceptable browning of the bar was observed. Bar B
was stable for only 4 weeks at 36° C. and 6 months at 20° C. but thereafter quickly
produced a nutty off-flavour and browning.
 [0107]
Claims (17)

a) about 10% wt or more of soy and/or rice protein, about 1% wt or more being in the form of
nuggets,
c) about 2% wt or more of a humectant selected from the group consisting of polyols.
2. The nutritional bar according to claim 1 wherein the nutritional bar comprises about 12% wt to
about 35% wt of soy and/or rice protein.
3. The nutritional bar according to claim 1 wherein the nutritional bar comprises about 5% wt or
more soy and/or rice protein in the form of nuggets.
6. The nutritional bar according to claim 1 wherein the nuggets further comprise about 5% wt to
about 25% wt of a reducing sugar.
7. The nutritional bar according to claim 6 wherein the polyol is selected from the group consisting
of triols.
8. The nutritional bar according to claim 7 wherein the triol comprises glycerol.
9. The nutritional bar according to claim 1 comprising about 3% wt to about 20% wt of the
humectant.
10. The nutritional bar according to claim 1 wherein the humectant comprises about 3% wt to about
10% wt of glycerol.
metal compound is selected from the group consisting of chromium, manganese, iron, cobalt,
nickel, copper and zinc and their compounds and mixtures thereof.
metal compound is in a substantially water insoluble form at 20° C.
c) about 2% wt or more of a humectant, and wherein the nutrition bar has an Aw of 0.45 or less.
15. The nutritional bar according to claim 14 wherein the nutrition bar has an Aw of 0.43 or less.
b) at least one transition metal or transition metal compound, wherein the at least one transition
metal or transition metal compound is in a substantially water insoluble form at 20° C., and
c) about 2% wt or more of a humectant.

US4451488A *1981-06-221984-05-29The Quaker Oats CompanyFood bar
with fructose
US5215757A *1991-03-221993-06-01The Procter & Gamble CompanyEncapsulated materials
US6010738A *1998-04-072000-01-04C & F Packing Company, Inc.Meat product having denatured
protein surface
formulation
US6150399A *1998-06-302000-11-21Abbott LaboratoriesSoy-based nutritional products
using
US6288130B1 *1997-03-272001-09-11Skw Trostberg AktiengesellschaftOil-free
glycerophospholipid formulations and method for the production thereof
US20030064133A1 *2001-08-232003-04-03Bio-Dar LtdStable coated microcapsules
US4859475A *1983-03-301989-08-22Nabisco Brands, Inc.Nutritional athletic bar
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US5418010A *1990-10-051995-05-23Griffith Laboratories Worldwide, Inc.Microencapsulation
process
US6299929B1 *1991-01-152001-10-09Bariatrix Products International, Inc.Confectionery product
made of protein and carbohydrate materials present in a relative weight ratio higher than 1
EP1302111A1 *2001-10-092003-04-16Bariatrix Products International, Inc.Dietary composition and
method
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US20070237880A1 *2006-04-102007-10-11Kraft Foods Holdings, Inc.Methods for making
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US20070298079A1 *2006-06-262007-12-27Tropicana Products, Inc.Food fortified with omega-3
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US20080020020A1 *2006-07-242008-01-24Conopco Inc, D/B/A UnileverBeverage
US20080081091A1 *2006-09-292008-04-03Nextbody LlcNutritional bar composition and nutritional
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Legal Events
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:PALMER, ALAN

EDWARD;RUDAN, BRENDA JEAN;REEL/FRAME:014145/0742;SIGNING DATES FROM
20030710 TO 20030725
Data provided by IFI CLAIMS Patent Servic
Solid nutritional foods and methods of making the same
Abstract
An improved solid, edible nutritional food such as a bar or cube for supplementing the diets of both
humans and animals is provided. Broadly, the foods comprise bars which include a sugar-based
sweetening ingredient, a quantity of fat, and a formulated quantity of various vitamins, minerals,
medicaments, and/or other supplemental ingredients. The bars can be formulated to provide 100%
of the daily requirements of the supplemental ingredients, or alternately can be formulated to
provide extra amounts of a particular component which is lacking in the animal or human's diet. In
one embodiment, the bars weigh approximately 1 lb. and are scored into bite-sized pieces for easy
consumption, thus providing a method for delivering exact quantities of supplemental ingredients to
animals or humans.
Images (1)
Classifications
A23K10/33 Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from
material of fungal origin, e.g. mushrooms from molasses
US6143335A
US Grant
Inventor
Russell G. McKenzie
Current Assignee
MCKENZIE INTERNATION Inc
Ridley Block Operations Inc
Original Assignee
McKenzie International Inc
Priority date
1999-01-26
Family: US (1)CA (1)
2000-11-07US6143335AGrant
Info
Cited by (21)
Legal events
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External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
1. Field of the Invention
The present invention is broadly concerned with a solid nutritional food such as barsor cubes and
methods of making the same. More particularly, the invention pertains to nutritional bars which can
be formulated to provide 100% of the recommended daily allowances of various vitamins, minerals,
and other supplements for animals or humans. In one embodiment, the bars of the invention
provide nutritional components which are deficient in the animal or human's body or diet. In addition
to the supplemental ingredients, the bars include a sugar-based sweetening ingredient and a
quantity of a fat. In a preferred embodiment, the bars weigh about 1 lb. and are scored into forty, 1
inch×1 inch bite-size squares which can be readily consumed, thus ensuring delivery of the desired
supplemental nutrients and ingredients.
2. Description of the Prior Art
Molasses-based feed supplements have long been used to enhance the diets of and to provide
energy for livestock. Such supplements are commonly in the form of a solid block and are placed in
a pasture or stockyard for ad libitum consumption by the animals. However, with prior art solid block
supplements, it is extremely difficult if not impossible, for the animal to consume the required
amount of daily vitamins and minerals. This difficulty arises from the fact that the prior art feed
blocks are large and very hard, making it extremely difficult and often impossible for the animal to
chew. Thus, the animal must lick the block in order to consume the supplemental ingredients. As a
result, the farmer is unable to determine the quantity of vitamins and minerals consumed by the
animal. Thus, the farmer cannot be certain that the animal has consumed the desired quantity of
vitamins, minerals, and other supplements.
Human nutritional bars have been introduced which provide a portion of the minerals and vitamins
recommended by the U.S. Government for good health. However, these bars have generally been
high in moisture, resulting in a limited shelf life. Furthermore, these bars do not contain 100% of the
RDA for humans of vitamins, minerals, and other supplements, nor do they contain varying levels of
particular vitamins or minerals to compensate for deficiency of a certain vitamins or minerals in a
particular person. Thus, a person with a calcium deficiency receives the same quantity of calcium
from the prior art nutritional bars as a person who does not need additional calcium in his or her
diet. Finally, many of the prior art bars have an unappealing taste, thus causing many people to
avoid them.
There is a need for animal nutritional bars which can be formulated to provide high percentages of
the RDA of vitamins and minerals as required by appropriate medical and governmental
organizations. This bar should be easily adapted for human consumption, and should be capable of
being specifically formulated to provide deficient vitamins, minerals, proteins, etc. to persons or
animals having such a deficiency.
The instant invention overcomes these problems by providing a solid, low-moisture nutritional food
(such as a bar or a cube) which can be formulated to provide 100% of the recommended daily
allowances of various vitamins and minerals. Broadly, the foods of the invention comprise a sugar-
based sweetening ingredient, a quantity of fat, and other desired nutrients such as proteins,
vitamins, minerals, and additives.
In more detail, the foods of the invention preferably are in the form of bars which include from about
47-82% by weight, preferably from about 60-78% by weight, and more preferably from about 65-
73% by weight of a sugar-based sweetening ingredient, based upon the total weight of the bar
taken as 100% by weight. Preferred sweetening ingredients include those selected from the group
consisting of molasses, corn syrup, and mixtures thereof. Molasses will typically be utilized in
animal nutrition bars of the invention while corn syrup will be used in nutritional bars for humans.
The sweetening ingredients can also be provided with flavorings (such as apple or licorice
flavored bars for horses and humans) as may be desired for the particular application.
The bars generally include a total fat (as used herein, "fat" is intended to include both fats and oils)
content of from about 2.0-12.0% by weight, and preferably from about 3.0-5.0% by weight, based
upon the total weight of the bar taken as 100% by weight. At least a portion of this fat is preferably
an edible, hydrogenated vegetable oil or a product derived from such a vegetable oil. The
hydrogenated vegetable oil should be present at a level of from about 0.5-1.0% by weight, and
preferably from about 0.7-0.8% by weight, based upon the total weight of the bar taken as 100% by
weight. The hydrogenated vegetable oil acts as a moisture barrier and lubricant for the bars. One
preferred commercially available product is Sets-Quick™, available from Henry H. Ottens Mfg. Co.,
Inc., Philadelphia, Pa.
With respect to the fat contained in the bars that is not a hydrogenated vegetable oil and is not
derived from a hydrogenated vegetable oil, it is preferred that this fat be a liquid at room
temperature. One preferred such fat is soybean oil.
The vitamins and minerals ("minerals" as used herein includes macro- and micro-nutrients) are
preferably present in the bars of the invention at a level of from about 7.5-12.5% by weight,
preferably from about 8.5-11.5% by weight, and more preferably from about 10.0-11.0% by weight,
based upon the total weight of the bar taken as 100% by weight. Any vitamins or minerals can be
added to the bar as desired, including but not limited to magnesium, selenium, calcium, copper, and
both fat soluble and water soluble vitamins. Those skilled in the art will appreciate that, in addition
to vitamins and minerals, the bars of the invention can also be used to supply amino acids or large
quantities of protein, as well as medicaments such as antibiotics, worming compounds, growth
promoters, direct fed microbials, enzymes, other natural medicaments and mixtures of all of the
above.
The bars of the invention are unique in that they can be formulated into very nutrient
dense bars weighing from about 0.9-1.1 lbs each, and preferably about 1 lb each. Preferably,
these bars are scored (as are Hershey's™ candy bars and baker's chocolate) into bite-size squares
which can easily be broken apart and consumed. The bars of the invention are about 1/2 inch thick,
with each of the scored pieces being about 1 inch×1 inch square. The scored pieces will generally
weigh from about 0.35-0.45 ounces each, and preferably about 0.40 ounces each. Each bar will
usually contain 40 such scored pieces and have overall dimensions of about 8 inches×5 inches× by
1/2 inch thick.
In order to ensure a long shelf life, the bars should have a total moisture content of less than about
5% by weight, and preferably from about 2-4% by weight, based upon the total weight of the bar
taken as 100% by weight. The water activity of the bars of the invention is less than about 0.47, and
preferably less than about 0.43. The density (as used herein, "density" is intended to mean actual
density rather than bulk density) of the bars is from about 65-80 lbs/ft3, and preferably from about
70-75 lbs/ft3.
It will be appreciated that the bars of the invention can be used to provide at least about 95%, and
preferably at least about 100%, of the RDA of various components to animals as well as humans.
Furthermore, the bars can be specially formulated as necessary to provide components for which
the animal or human has a particular need. For example, the bars can be manufactured to provide
an increased amount of selenium for animals with a selenium deficiency. Also, the bars of the
invention are extremely beneficial for humans in third world countries who receive inadequate daily
quantities of protein. Instead of only receiving an estimated 2 grams of protein per day, the people
in such countries could be provided with the bars of the invention formulated to contain about 15%
protein (or about 68 grams of protein).
Another benefit of the instant invention is that, by providing bars which can be broken into bite-size
pieces, the bars can be completely consumed at one sitting. Thus, the farmer will know the exact
amount of various vitamins, nutrients, medicaments, minerals, or other components that an animal
is consuming. In fact, the farmer can be certain that the animal is getting all of the particular
component that is desired. This is true as well for humans who consume the nutritional bars of the
invention. Also, because the bars include a sweetening ingredient, the taste of what would
otherwise be a distasteful ingredient is disguised, making the bars appealing to the animals or
humans who consume them.
The bars of the invention are made by forming a mixture comprising the sugar-based sweetening
ingredient and fat, followed by cooking the resulting liquid mixture. The cooked mixture is then
cooled prior to mixing with the supplemental ingredients in order to minimize or prevent degradation
of these ingredients. The dry ingredients (vitamins, minerals, nutrients, antibiotics, medicaments
(including natural medicaments), worming compounds, etc. and a fiber and protein source such as
soybean meal) are then mixed with the materials at a level of from about 10-47% by weight dry
ingredients, preferably from about 25-38% by weight dry ingredients, and more preferably from
about 30-35% by weight dry ingredients, based upon the total weight of all ingredients used taken
as 100% by weight. As discussed above, the dry ingredients can be formulated as necessary for
the particular application for which the bar is being used.
The resulting mixture is then formed into 1/2 inch thick sheets and cooled. In order to prevent
degradation of the nutritional components, it is critical that the temperature of the mixture never
increases once the dry ingredients are mixed with the cooled, previously cooked liquid mixture. The
cooled sheets are formed into bars and scored into bite-size pieces. Preferably, the scored bars are
then brushed with a moisture sealant and food lubricant in order to further seal the product and
assist in handling of the bars. The preferred sealants and lubricants are edible hydrocarbon blends
such as the commercially available product, Lubrite™ (Ivory-Sol ISO 32, from Momar, Inc., Atlanta,
Ga.).
The scored bars are then further cooled until the temperature of the scored barsreaches from about
40-65° F. At this point, the bars should have a hardness (as measured by a Model 1500A#A-0692
durometer from Rex Gage Co., Buffalo Groves, Ill.) of at least about 70, and preferably from about
85-95, in order to properly score the material. The formed, self-sustaining bars are then packaged,
resulting in a product that has a shelf life of at least about 12 months, and preferably at least about
24 months, particularly when stored in a cool, dry environment.
BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic illustration of the equipment utilized in the processes of the invention to form
the nutritional bars of the invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
Turning now to FIG. 1, a batch apparatus 10 for the production of the animal nutritionbars of the
invention is illustrated. For ease of illustration, the apparatus 10 is separated into two parts along
continuity line A--A. Broadly speaking, the apparatus 10 includes an ingredient metering and mixing
assembly 12, a liquid ingredient cooking section 14, a cooling conveyer 16, a wafer-forming
apparatus 18, a cooling tunnel 20, and a packaging assembly 22. The apparatus 10 is designed for
the batch-type production of nutrient bars (particularly bars for horses) which provide the RDA for
minerals and vitamins.
In more detail, the assembly 12 includes a batch scale 24, a dry feed hopper 26, and a double
screw extruder 28. Hopper 26 includes dry feed auger 30. The cooking section 14 contains a mixing
cooker 32 equipped with a beater drive 34 and a negative pressure tank 36 which includes an
auger 38. The cooker 32 is designed for cooking of the premixed ingredients received from scale
24. To this end, the cooker 32 includes a tank 40 having an exterior steam jacket and internal mixer
(not shown) coupled with beater drive 34.
Cooling conveyer 16 includes a belt 42, a cooling hood 44, and water jets 46a, 46b, 46c, 46d.
Cooling hood 44 is positioned directly above belt 42 and contains fans for circulating CO 2 against
and adjacent the cooked sheet of materials. Waterjets 46a-d are positioned immediately below the
upper run of conveyer 16, and are designed to spray cool water against the bottom surface of the
upper run.
Wafer-forming apparatus 18 includes four roll formers 48a, 48b, 48c, and 48d, a one-to-six lane
indexer 50, and a conveyer 52 equipped a belt 54. Belt 54 has an elongated recess which is 5
inches wide and 1/2 inch deep for the formation of cooked sheets of the nutrient material in the
manner to be described.
Assembly 22 includes a six-to-one lane merger 56 and a packaging machine 58. Machine 58 is of
conventional configuration and is designed to receive cooled and formed nutrient bars from merger
56. The machine 58 is operable for packaging one or a plurality of the finished bars into individual
packages.
In operation, the desired quantity of molasses and fats is pumped from scale 24 into tank 40 of
cooker 32 via conduit 60. The beater drive 34 is turned on and mixing is commenced. While most
conventional mixing cookers are suitable for use in the instant invention, it is particularly preferred
that the cooker be heated via steam jackets and that the mixing mechanism of the cooker be
capable of moving a portion of the mixture from the bottom of, and up through the middle of tank 40,
and depositing that portion of the mixture towards the outer walls of tank 40. Mixing is continued
while the molasses/fat mixture is heated to a mixture temperature of from about 240-280° F.,
preferably from about 250-265° F., and more preferably from about 255-260° F. Preferably, the
mixture is heated to these temperatures in a time period of from about 25-65 minutes, and from
about 40-47 minutes.
After heating and mixing is complete, a valve (not shown) at the bottom of tank 40 is opened. The
cooked material is pulled from tank 40 under a negative pressure of from about 20-30 psi, and
preferably about 25-27 psi, into tank 36 where the cooked material is held for a time period of from
about 6-10 minutes, and preferably for about 8 minutes, while being subjected to the negative
pressure. The use of such a negative pressure assists in cooling the cooked material as well as in
removing moisture from the material.
The material then exits tank 36 and is transported via auger 38 to the forward portion of the inlet of
extruder 28. As the cooked material is transported to the auger, the material should have a
temperature of from about 125-150° F., and preferably from about 130-140° F. The dry materials
(i.e., soybean meal, vitamin/mineral mixes, etc.) are metered from hopper 26 and transported via
auger 30 to the rearward portion of the inlet of extruder 28, so that the dry ingredients are fed into
extruder 28 (equipped with a nose cone having a 5 inch×1/2 inch outlet) directly behind the cooked
material. The twin screws of extruder 28 are rotated at a speed of from about 9-12 rpm, thus
forming a mixture comprising the dry materials and the cooked material, and transporting that
mixture through the barrel of extruder 28 and onto conveyer 62 which transports the mixture to belt
42 of cooling conveyer 16.
The mixture is deposited on belt 42 so that a 5 inches wide and 1/2 inch thick sheet of the mixture is
formed on belt 42. The sheet is cooled by liquid CO2 which is blown against the sheet by the fans
within hood 44, and by water which is sprayed from water jets 46a-d against the bottom of the
upper run of conveyer 16. Upon exiting conveyer 16, the sheet should have a temperature of from
about 90-120° F., and preferably from about 100-110° F.
The cooled sheet is then transported to the wafer-forming apparatus 18 where it is scored into
approximately 8 inch×5 inch bars having forty, 1 inch×1 inch squares. Any conventional scoring
device is suitable for use as apparatus 18, including those devices used to score candy bars or
baker's chocolate. In the embodiment illustrated in the figure, roll former 48a is designed to verify
that the sheet dimensions are 5 inches wide×1/2 inch thick. Roll former 48b then scores the sheet
lengthwise at 1 inch intervals after which roll former 48c scores the sheet crosswise, thus forming
the 1-inch square, scored portions. Roll former 48d then cuts the scored sheet into barshaving a
length of 8 inches. As the scored bars exit apparatus 18, they are brushed with a sealant and
lubricant (such as an edible hydrocarbon blend) for further sealing and preserving the bars.
The indexer 50 situates the scored bars in rows of six for passing through conventional liquid
CO2 cooling tunnel 20. The residence time of the bars within tunnel 20 is from about 8-14 minutes,
and preferably from about 11-12 minutes. While in tunnel 20, the bars are cooled to a temperature
of from about 30-65° F., and preferably from about 50-60° F. As the cooled bars exit tunnel 20,
merger 56 places the bars in single file to be delivered to packaging machine 58 for packaging.
EXAMPLES
The following example sets forth preferred methods in accordance with the invention. It is to be
understood, however, that this example is provided by way of illustration and nothing therein should
be taken as a limitation upon the overall scope of the invention.
Example 1
In this example, a horse nutrition bar was prepared using the following ingredients: high brix cane
molasses--484 lbs; soybean oil--20 lbs; soybean meal--100 lbs; vitamin/mineral premix--70 lbs, and
4.5 lbs of powdered Sets-Quick™ (available from Henry H. Ottens Mfg. Co., Philadelphia, Pa.). The
apparatus depicted in FIG. 1 was used.
In the preparation of the nutrition bar, the molasses and soybean oil were mixed together in a
premix tank to achieve a substantially homogenous blend. This mixture was then pumped to a
mixing cooker where it was cooked by subjecting the mixture to a continually increasing
temperature, until the temperature of the material reached 260° F. (about 45 minutes). When the
material reached 260°F., a valve was opened on the cooker, and the cooked mixture was
transferred to a tank at a negative pressure of about 22-27 psi, where the mixture was held for
about 8 minutes. The cooked mixture was then transferred to a double screw extruder by opening
the tank chamber outlet valve. The dry ingredients were added to the double screw extruder just
behind the cooked mixture and the screws were rotated for blending together the dry ingredients
and the cooked mixture.
The double screw extruder moved the blended materials, comprising the cooked molasses,
vegetable fat mixture, and the dried ingredients, to a cooling conveyer. The blended materials were
deposited on the upper run of the conveyer in a sheet that was 5 inches wide by 1/2 inch thick. The
sheet was transferred through the cooler while being subjected to liquid carbon dioxide blown
against the sheet and water sprayed against the bottom of the upper run by water jets. Upon
emerging from the cooler, the sheets of blended materials had a temperature of about 104° F. The
cooled sheets were then transferred to a wafer-forming conveyer which was run at a speed of about
5-8 feet per minute. The conveyer formed the sheet of blended materials into finished bars having
overall dimensions of 5 inches×8 inches×1/2 inch in size. During formation, the bars were scored so
that they could be readily broken down into 1 inch×1 inch×1/2 inch square pieces for easy
consumption by a horse. The bars were brushed with Lubrite™ to further seal the product, thus
assisting in enhancing the product's shelf life.
The wafer-forming conveyer then moved the scored product into a cooling tunnel which used liquid
carbon dioxide to cool the bars from an incoming temperature of about 104° F. to about 56° F. The
hardness of the bars was determined (by a durometer) to be about 90. The finished bars were
moved to the packaging machine for final packaging.
The preferred final product of the invention for use in feeding horses has the following nutrient
profile:
______________________________________Crude Protein 10%Lysine

0.7%Calcium 1.8%Phosphorous 1.4%Magnesium
0.5%Potassium 2.0%Sodium 0.05%Sulfur
0.2%Iron 500 mg/lbZinc 500 mg/lbCopper
125 mg/lbManganese 500 mg/lbIodine 1.6
mg/lbCobalt 2.1 mg/lbSelenium 1.8
mg/lbVitamin A 55 KIU/lbVitamin D 5.5
KIU/lbVitamin E 450 IU/lbVitamin B12 190
mcg/lbRiboflavin 60 mg/lbd-Pantothenic Acid 125
mg/lbCholine 3850 mg/lbNiacin 330
mg/lbThiamine 50 mg/lbPyridoxine 40 mg/lbBiotin
2 mg/lbFolic Acid 18
mg/lb______________________________________
Claims (33)
I claim:
1. An edible nutritional food in the form of a solid, self-sustaining body comprising:
a sugar-based sweetening ingredient;
a quantity of fat, at least a portion of said fat being a hydrogenated vegetable oil; and
a quantity of a supplement mixed with said sweetening ingredient and fat, said supplement
comprising vitamins and minerals,
said sweetening ingredient being present in said bar at a level of from about 47-82% by weight,
based upon the total weight of the bar taken as 100% by weight,
said bar having a hardness of at least about 70 and a total moisture content of less than about 5%
by weight, based upon the total weight of the bar taken as 100% by weight.
2. The food of claim 1, said sweetening ingredient being selected from the group consisting of
molasses, corn syrup, and mixtures thereof.
3. The food of claim 1, said sweetening ingredient having a flavor selected from the group
consisting of apple and licorice flavors.
4. The food of claim 1, said sweetening ingredient being present in said body at a level of from
about 60-78% by weight, based upon the total weight of the body taken as 100% by weight.
5. The food of claim 1, said total fat content being from about 2.0-12.0% by weight, based upon the
total weight of the body taken as 100% by weight.
6. The food of claim 1, said hydrogenated vegetable oil being present in said body at a level of from
about 0.5-1.0% by weight, based upon the total weight of the body taken as 100% by weight.
7. The food of claim 1, said body weighing from about 0.9-1.1 lbs.
8. The food of claim 1, said vitamin and mineral supplement being present in said body at a level of
from about 7.5-12.5% by weight, based upon the total weight of the body taken as 100% by weight.
9. The food of claim 1, said sweetening ingredient and fat being cooked.
10. The food of claim 1, said body being in form of a bar comprising a plurality of scored sections.
11. The food of claim 10, said bar comprising 40 scored section, each of said sections weighing
from about 0.35-0.45 ounces.
12. The food of claim 1, said fat other than said hydrogenated vegetable oil being liquid at room
temperature.
13. The food of claim 12, said fat comprising soybean oil.
14. The food of claim 1, said body being for consumption by an animal or a human and being
formulated to provide at least about 95% of the daily requirement of vitamins and minerals for said
animal or human.
15. The food of claim 1, said body being for consumption by an animal or a human, said animal or
human being deficient of a compound selected from the group consisting of proteins, fats, vitamins,
minerals, nutrients, and mixtures thereof, and said body being formulated to provide at least a
portion of said deficient compound to said animal or human.
16. The food of claim 1, said body having a water activity of less than about 0.47.
17. The food of claim 1, said body having an actual density of from about 65-80 lbs/ft3.
18. The food of claim 1, said supplement further including a compound selected from the group
consisting of antibiotics, growth promoters, worming compounds, direct fed microbials,
medicaments, and mixtures thereof.
19. The food of claim 1, said body having a shelf life of at least about 12 months.
20. The food of claim 18, wherein said compound is a natural medicament.
21. A method of forming a nutritional food product comprising the steps of:
(a) forming a mixture comprising a sugar-based sweetening ingredient and a quantity of fat, at least
a portion of said fat being a hydrogenated vegetable oil;
(b) cooking said mixture by heating to a temperature of from about 240-280° F. to vield a cooked
liquid mixture;
(c) mixing said liquid mixture with a quantity of dry materials including an ingredient selected from
the group consisting of vitamins, minerals, proteins, and mixtures thereof;
(d) cooling said mixture resulting from step (c) to a temperature of from about 90-120° F. to form a
pliable sheet of material; and
(e) forming said sheet of material into edible portions having a hardness of at least about 70, said
sweetening ingredient being added in step (a) at a level of from about 47-82% by weight, based
upon the total weight of all ingredients used taken as 100% by weight.
22. The method of claim 21, wherein said dry materials are added in step (c) at a level of from about
25-38% by weight, based upon the total weight of all ingredients used taken as 100% by weight.
23. The method of claim 21, wherein said sweetening ingredient is selected from the group
consisting of molasses, corn syrup, and mixtures thereof.
24. The method of claim 21, wherein said forming step results in bars each weighing from about
0.9-1.1 lbs and each comprising a plurality of sections, each of said sections weighing from about
0.35-0.45 ounces.
25. The method of claim 21, said hydrogenated vegetable oil being added in step (a) at a level of
from about 0.5-1.0% by weight, based upon the total weight of all ingredients used taken as 100%
by weight.
26. The method of claim 21, said ingredient of step (c) comprising a mixture of vitamins and
minerals, said vitamin and mineral mixture being added in step (c) at a level of from about 7.5-
12.5% by weight, based upon the total weight of all ingredients used taken as 100% by weight.
27. The method of claim 21, further including the step of cooling the portions resulting from step (e)
to a temperature of from about 30-65° F.
28. The method of claim 21, wherein step (c) further comprises adding dry materials so as to
provide at least about 95% of the daily requirement of vitamins and minerals for an animal or a
human.
29. The method of claim 21, wherein step (c) further comprises adding dry materials including a
compound selected from the group consisting of proteins, fats, vitamins, minerals, nutrients, and
mixtures thereof, in sufficient quantities to provide at least a portion of said compound to an animal
or a human deficient in said compound.
30. The method of claim 21, wherein said liquid mixture has a temperature of from about 125-150°
F. during said mixing step (c).
31. The method of claim 30, wherein the temperature of the mixture resulting from step (c) does not
increase during the remainder of said method steps.
32. A method of providing nutrition to an animal or human comprising the step of feeding a
nutritional food in accordance with claim 1 to said animal or human.
33. An edible nutritional food in the form of a solid, self-sustaining body in accordance with claim
21.
US3961081A *1972-06-051976-06-01Mckenzie Carl OMolasses feed block for animals and method
of making same
US3966993A *1970-05-201976-06-29Scm CorporationProcess for making solid sauce bar
US4543262A *1983-03-301985-09-24Nabisco Brands, Inc.Process for making a nutritional bar
US4565702A *1984-06-041986-01-21Warner-Lambert CompanyDietary fiber food products and

method of manufacture
US4605561A *1985-04-151986-08-12General Foods CorporationFondant and food bars produced

therefrom
US5482729A *1994-06-161996-01-09Mckenzie; Russell G.Continuous process for manufacturing

animal feed blocks
US5571553A *1992-09-181996-11-05University Of Medicine And Dentistry Of New JerseyHigh

energy food products containing partially hydrogenated structured lipids

Cited By (21)
EP1169923A1 *2000-07-072002-01-09McKenzie, Russell G.Solid nutritional foods and methods of

making the same
WO2002037988A1 *2000-11-132002-05-16Jan Kocnar-PerfektraFood comprising cane molasse

and beta-glucan
US20030087004A1 *2001-07-202003-05-08Kemeny Emanuel S.Sweet and savory food bars for

meal-equivalent nutrition segments
US20030104112A1 *2001-11-302003-06-05Denco Producers Association, Llc.Feed supplement

and methods of making thereof
US6673380B21998-11-172004-01-06Mcneil-Ppc, Inc.Fortified confectionery delivery systems and

methods of preparation thereof
US20040018288A1 *2002-07-262004-01-29Westberg Jeffery A.Process for manufacturing animal

feed supplements
US6808727B22001-07-202004-10-26Emanuel S. KemenyMeal-equivalent food bar
US20050005863A1 *2003-07-102005-01-13Snider Tracy Aurora ChristineDistillers solubles as the

primary constituent in protein blocks for livestock
US20050042335A1 *2003-08-222005-02-24Stock Robert H.Packaged livestock ingestible
US20050186306A1 *2004-02-192005-08-25Susanne SonneveldLow carbohydrate cereal-like food

product
Inc.Nutrition bar
US20060182827A1 *2005-02-112006-08-17Drouillard James SProduct and process for elevating

lipid blood levels in livestock
EP1726214A1 *2005-05-252006-11-29Carrs Agriculture LimitedManufacture of animal feed

supplements and its associated apparatus
US20070148289A1 *2005-12-282007-06-28Conopco, Inc., D/B/A UnileverFood bar
US20090155432A1 *2006-01-112009-06-18Walter Mary ACalcium-enriched food product
US20100040695A1 *2008-08-132010-02-18Nestec S.A.Methods for providing nutritional products

for customized energy intake
US7767248B22007-02-022010-08-03Overly Iii Harry JSoft chew confectionary with high fiber and
sugar content and method for making same
US20100304002A1 *2004-04-292010-12-02Del Monte CorporationCat treat
US20110082198A1 *2009-10-072011-04-07Jiangsu Dehe Bio-Tech Co., Ltd.Theaflavin

compositions, production, and methods to control physiological disorders in mammals
US8282970B22009-10-072012-10-09Jiahgsu Dehe Bio-Tech Co., LtdTheaflavin compositions,

related processes and methods of use
US8758843B1 *2012-10-012014-06-24Carrs Agriculture LimitedProcess for the manufacture of an

animal feed block

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Data provided by IFI CLAIMS Patent Services
Nutrition bar for adolescent consumers
Abstract
The present invention provides a nutrition bar or health food bar designed to meet both the RDA
requirements of vitamins and minerals for teenagers and the taste preferences of the teenage
consumer.
Images (8)
Classifications
A23L33/185 Vegetable proteins

US20060024408A1
US Application
Inventor
Matthew Cicci
Original Assignee
Cicci Matthew A
Priority date
2004-08-02
Family: US (1)
2004-08-02US10909448Abandoned
2006-02-02US20060024408A1Application
Info
Cited by (13)
Similar documents
External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
FIELD
 [0001]
The present invention is broadly concerned with a solid nutritional food, such as for
example, bars or cubes, and methods of making the same. More particularly, the invention
pertains to food compositions which can be formulated to provide 100% of the
recommended daily allowances (“RDA”) of various vitamins, minerals, and other
supplements for teenagers and adolescents.
BACKGROUND
 [0002]
Human nutritional bars, diet supplement bars, health bars, and the like, have been
introduced which provide a portion of the minerals and vitamins recommended by the U.S.
Government for good health. However, these barshave generally been high in moisture,
resulting in a limited shelf life. Furthermore, these bars often do not contain 100% of the
RDA for humans (particularly teenagers also referred to herein as adolescents) of vitamins,
minerals, and other essential or beneficial nutrients and supplements, or have an
unacceptable taste or texture. In addition, these products do not contain varying levels of
particular vitamins or minerals to compensate for deficiency of a certain vitamins or
minerals in a particular person based on age and/or gender. Thus, a teenage person with a
calcium or vitamin E deficiency receives the same quantity of calcium or vitamin E from the
prior art nutritional bars as a person who does not need additional calcium or vitamin E in
his or her diet. Finally, many of the prior art bars have an unappealing taste, thus causing
many teenagers to avoid them.
 [0003]
KIDSPORT® Nutrition Bar is a snack food for children and young teens marketed by Good
Natured Products, Inc. The products, however, are not directed to teenagers over the ages
of 14, and they contain 5-6 grams of fat per bar.
 [0004]
Cliff Bar produces a product called “Z Bar” targeted toward young consumers, but the
product is quite different from the present invnetion.
 [0005]
Conventional “energy bars” tend to claim to contain more carbohydrate, while “diet bars”
(also called “weight loss” bars) generally claim to contain fewer carbohydrates. Candy bars,
while possessing an attractive taste to teenage consumers, generally contain excessive
amounts of sugar and/or corn syrup, and/or do not contain an adequate supply of the RDA
of key nutrients for this age group.
 [0006]
A proper balance of ingredients is important to the production of a nutritional bar meeting

the RDA for teenagers. This should contain at least vitamins A, B12, E, chromium, zinc,
selenium, folate, fat, protein, carbohydrates, and provide a specific amount of calories per
mass or unit serving.
 [0007]
There is a need for nutritional bars for teenagers which can be formulated to provide high
percentages of the RDA of supplements, nutrients, vitamins, and minerals as required by
appropriate medical and governmental organizations for this age group. This bar should be
easily adapted for human consumption, and should be capable of being specifically
formulated to provide adequate amounts of vitamins, minerals, proteins, carbohydrates, etc.
to teenagers and others having a deficiency in one or more of these materials. The bar
should provide a minimum of 150 calories per 50 gram serving. Finally, there is a need for
a nutrition bar that has taste, texture and mouth feel that is appealing to the teenage group
of consumers.
SUMMARY OF THE EMBODIMENTS
 [0008]
Thus, in an embodiment of the present invention is provided herein a food supplement, also
commonly known as an energy bar, meal replacement, cereal bar, protein bar, diet bar,
health bar, snack bar, or a nutrition bar, containing in one source a combination of the RDA
for teenagers. The RDA for teenagers is generally regarded by the health professionals to
include certain effective and nutritious amounts of at least some of the following materials
(also referred to hereinafter as “nutrients”):
Fat biotin vitamin A vitamin E iron

Protein choline vitamin vitamin K calcium
B1(thiamine)
Carbohydrate niacin vitamin selenium chromium
B6
Moisture folate vitamin zinc copper
B12
Amino acids pantothenic vitamin C manganese fluorine
acid
Total fiber riboflavin (B2) vitamin D magnesium iodine
Molybdenum phosphorus
 [0009]
The sources of these and other nutrients can vary, but in the present invention can include
synthetic as well as natural products, such as honey, brown rice flakes, soy protein, semi-
sweet chocolate (which contains sugar, chocolate liquor processed with alkali, cocoa,
butter, butter fat, soy lecithin, vanillin, and natural flavors), defatted peanut flour, peanuts,
peanut butter, natural and synthesized vitamins, and minerals or mineral sources.
 [0010]
Teenage boys and teenage girls have been determined to require different RDAs of certain
nutrients relative to the amounts recommended or needed by infants, and young children as
well as the requirements needed for young adults and even more mature adults. This is
because the age group of approximately nine years old to about 20 years old experiences
tremendous growth of various body systems, demonstrates execptional exertion of calories,
and exhibits stress induced or at least exacerbated by, for example, elevated hormone
levels. In addition, the RDA needs of teenage males can differ significantly in many
nutrients from the RDA needs for females of the same age. Therefore, a need exists for
a nutrition bar that can supply the specific dietary supplement needs of each age and
gender consumer market.
 [0011]
The present invention therefore provides in an embodiment a nutrition bar

or bars containing novel combinations of critical nutrients in effective, nutritious amounts
while retaining desirable taste and consumer acceptance. More specifically, the present
disclosure provides in one example a food composition comprising at least the RDA for
teenage consumers of vitamins A, B12, E, chromium, zinc, selenium, folate, fat, protein,
carbohydrates, and also provides at least 350 calories per 50 gram serving. In another
embodiment, the percentage of total calories per 50 grams serving of the food composition
is about 23% by weight from fat, 23% by weight from protein, and about 55% by weight
from carbohydrates.
 [0012]
It is to be understood that both the foregoing general description and the following detailed
description are exemplary and explanatory only and are intended to provide further
explanation of the present invention, as claimed.
DETAILED DESCRIPTION OF EMBODIMENTS
 [0013]
The present invention can be exemplified in several embodiments.
 [0014]
It has been discovered that an edible nutritional food, also referred to herein as a food
composition, in the form of a solid, self-sustaining body can be produced that comprises a
combination of nutrients particularly efficacious for teenagers, wherein the the food contains
a nutritional makeup that coincides with at least the minimum of the healthy diet
recommendations set forth by the USDA for Carbohydrates, Proteins and Fats. It has been
recommended (by the American Academy of Pediatrics) that a healthy diet contains no
more than ⅓ of its total calories from Fat or from Protein, yet still contains or possesses
100% of the RDA for adolescent and/or teenage males and females. Thus, the food
composition of the present disclosure shall in an embodiment also have little to no trans fat,
processed sugars, hydrogenated oils, artificial flavors or corn syrup. In one embodiment,
this means less than about 10 gms of trans fat per 50 gram bar or serving. In another
embodiment herein, the trans fat in less than about 2 gms per 50 gram bar or serving. And
in yet another embodiment, there would be essentially no detectable trans fat in a 50 gram
bar or serving.
 [0015]
Useful nutrients in an embodiment would be calcium, to aid in the formation of bone, iron,
for growth production of blood and muscle building, Vitamin A, to help develop or improve
vision, tissue and skin development, the B vitamins, for red blood cell formation, Vitamin C,
to strengthen connective tissue, and vitamin D, for tooth and bone formation as well as to
assist in calcium absorption.
 [0016]
In the present disclosure, “RDA” means recommended daily allowance as recommended by

the U.S. food agencies, and “UL” means tolerable upper intake levels likely to pose no risk
of adverse effects. “ND” means not determined. “IU” is International Units.
 [0017]
According to U.S. Department of Agriculture-Food Guide Pyramid recommended total

calories to be consumed per day for active teens are as follows:
Males 9-13 2,800 calories

Males 14-19 2,800 calories
Females 9-13 2,200 calories
Females 14-19 2,200 calories
 [0018]
Preferred RDAs of various nutrients for males and females have been identified herein for
the following age groups of 9-13 years of age and 14-19 years of age:
Nutrient RDA/day UL/day

Males 9-
13
Calcium 1300 mg 2500 mg
Chromium 25 μg ND
Copper 700 μg 5,000 μg
Fluoride 2 mg 10 mg
Iodine 120 μg 600 μg
Iron 8 mg 40 mg
Magnesium 240 mg 350 mg
Manganese 1.9 mg 6 mg
Molybdenum 34 μg 1,100 μg
Nickel ND 0.6 mg
Phosphorus 1250 mg 4000 mg
Selenium 40 μg 280 μg
Zinc 8 mg 23 mg
Carbohydrate 130 g —
Total fiber 31 g —
Total fat ND —
Poly.unsat. fatty acids (n − 6) 12 g —
Poly.unsat. fatty acids (n − 3) 1.2 g —
Protein 34 g —
Histidine 18 mg —
Isoleucine 25 mg —
Lysine 55 mg —
Leucine 51 mg —
Methionine/cysteine 25 mg —
Phenylalanine/tyrosine 47 mg —
Threonine 27 mg —
Tryptophan 7 mg —
Valine 32 mg —
Biotin 20 μg ND
Choline 375 mg 2000 mg
Folate 300 μg 600 μg
Niacin 12 mg 20 mg
Pantothenic acid 4 mg ND
Riboflavin (B2) 0.9 mg ND
Thiamin (B1) 0.9 mg ND
Vitamin A 600 μg 1700 μg
Vitamin B6 1.0 mg 60 mg
Vitamin B12 1.3 μg ND
Vitamin C 45 mg 1200 mg
Vitamin D 5 μg 50 μg
Vitamin E 11 mg 600 mg
Vitamin K 60 μg ND
Males
14-19
Chromium 35 μg ND
Copper 890 μg 8000 μg
Fluoride 3 mg 10 mg
Iron 11 mg 45 mg
Molybdenum 43 μg 1700 μg
Nickel ND 1.0 mg
Zinc 11 mg 34 mg
Total fat ND —
Protein 52 g —
Histidine 18 mg —
Lysine 55 mg —
Leucine 51 mg —
Threonine 27 mg —
Tryptophan 7 mg —
Valine 32 mg —
Biotin 25 μg ND
Niacin 16 mg 30 mg
Vitamin K 75 μg ND
Females
9-13
Chromium 21 μg ND
Fluoride 2 mg 10 mg
Iron 8 mg 40 mg
Nickel ND 0.6 mg
Zinc 8 mg 23 mg
Total fat ND —
Protein 34 g —
Histidine 18 g —
Isoleucine 25 g —
Lysine 55 g —
Leucine 51 g —
Methionine/cysteine 25 g —
Phenylalanine/tyrosine 47 g —
Threonine 27 g —
Tryptophan 7 g —
Valine 32 g —
Biotin 20 μg ND
Niacin 12 mg 20 mg
Vitamin K 60 μg ND
Females
14-19
Chromium 24 μg ND
Fluoride 3 mg 10 mg
Iron 15 mg 45 mg
Magnesium 360 mg 350
Nickel ND 1.0 mg
Zinc 9 mg 34 mg
Total fat ND —
Protein 46 g —
Histidine 18 mg —
Lysine 55 mg —
Leucine 51 mg —
Threonine 27 mg —
Tryptophan 7 mg —
Valine 32 mg —
Biotin 25 mg ND
Niacin 14 mg 30 mg
Vitamin K 75 μg ND
Some of the above values were based on 0.95 g/kg/day for 4-13 year
olds, and 0.85 g/kg/day for 14-19 year olds. The above amounts therefore
present a range from the RDA up to about the UL specific nutrient
consumption by teenage boys and girls per day.
 [0019]
Thus, the present invention in one embodiment provides a chocolate nutritionbar or food
composition comprising in an approximately 50 gram sample: soy protein, honey, 185-200
calories, essentially no detectable trans fat, no processed sugars, no hydrogenated oils, no
artificial flavours, no corn syrup, 585 mg to 910 mg calcium, and 0.8 mg to 1.6 mg iron. In
another embodiment is provided a peanut nutrition bar or food composition comprising in an
approximately 50 gram sample: 200-230 calories, essentially no detectable trans fat, no
processed sugars, no hydrogenated oils, no artificial flavours, no corn syrup, and 585 mg to
910 mg calcium, and 0.8 mg to 1.6 mg iron. These nutrition bars or food compositions
provide in an approximately 50 grams sample 100% of the RDA for the recited nutrients,
and when prepared according to the process described herein, have a taste and texture
that is acceptable to teenage consumers. In one embodiment for males aged 9-13,
this nutrition bar or food composition provides 195-198 calories in a 50 gram serving. In an
embodiment for males aged 14-19, this nutrition bar or food composition provides 190-205
calories in a 50 gram serving. In one embodiment for females aged 9-13, this nutrition bar
or food composition provides 190-200 calories in a 50 gram serving. In an embodiment for
females aged 14-19, this nutrition bar or food composition provides 195-200 calories in a 50
gram serving.
 [0020]
In another example provided herein is a food composition consisting essentially of a filler

selected from at least one material of the group of materials including rice, soy, and peanut
flour, said composition further consisting essentially of the RDA for teenage consumers of
vitamins A, B12, E, chromium, zinc, selenium, folate, fat, protein, carbohydrates, wherein
said composition further provides said teenage consumer of said composition at least 200
calories per 50 gram of said food composition, and wherein the percentage of total calories
per 50 grams serving of the food composition is about 23% by weight from fat, 23% by
weight from protein, and 55% by weight from carbohydrates. In an embodiment, the vitamin
A content exceeds about 600 micrograms (μg), the vitamin B12 content exceeds about 1.3
μg, the vitamin E content exceeds about 11 milligrams (mg), the chromium content exceeds
about 21 μg, the zinc content exceeds about 8 mg, the selenium content exceeds about 40
μg, the folate content exceeds about 300 μg, the total protein carbohydrate content
exceeds about 34 grams (gm), and the total carbohydrate content exceeds about 130 gm.
 [0021]
More specifically, another useful form of the present invention for consumption by
teenagers has at least the following amounts of the following materials: vitamin A (as
palmitate) 5000 IU, vitamin D3 (as cholecalciferol) 400 IU, vitamin E (as acetate) 30 IU,
biotin 0.3 mg, folic acid 0.4 mg, niacin (as niacinamide) 20 mg, pantothenic acid (as D-
calcium pantothenate) 10 mg, vitamin B1 (as thiamine mononitrate) 1.5 mg, vitamin B12 (as
cyanocobalamine) 6 mcg, vitamin B2 (as riboflavin) 1.7 mg, vitamin B6 (as pyridoxine HCl)
2 mg, vitamin C (as ascorbic acid) 60 mg, copper (as copper gluconate) 2 mg, iodine (as
potassium iodide) 0.15 mg, iron (as electrolytic iron) 18 mg, zinc (as zinc oxide) 15 mg, and
dicalcium phosphate Q.S. These materials can in one embodiment be combined in any
order and by any means to form a vitamin premix formulation. By “vitamin premix” herein is
meant a combination of two or more of the aforementioned vitamins and/or minerals or
elements. For the purpose of defining the “vitamin premix”, the non-vitamin components,
such as minerals and elements, are to be included within “vitamin premix”. The vitamin
premix formulation can then be further combined in any of several manners with fillers,
chocolate, honey, rice or soy, peanuts, and/or flour.
 [0022]
Another embodiment herein provides a food composition comprising 0.5 wgt % to 1.0 wgt
% of the aforementioned vitamin premix formulation which has been combined with 20-40
wgt % of honey, 5 wgt % to 10 wgt % of flat soy grits, 20 wgt % to 30 wgt % of soy protein,
10 wgt % to 15 wgt % of peanut flour (such as but not limited to golden peanut flour), 7 wgt
% to 9 wgt % of unsalted (whole, cut or crushed) peanuts, and 13 wgt % to 18 wgt %
peanut butter. The ingredients can be mixed thoroughly with some optional warming if
desired to improve flow, but without the necessity of cooking. The formulation can then be
cut, pressed, rolled or stamped into desired sizes or shapes, including for example and not
as a limitation herein single bite-sized bits of approximately one half to one inch on a side,
up to for example, 3 to 6 inch length bars with a width of 1 to 3 inches.
 [0023]
Thus, in one embodiment herein is presented a bar or food composition that is

approximately one half to one inch thick, one inch to three inches wide, and one inch to six
inches in length, having approximately 4 calories per gram, and providing 100% of the RDA
for the following nutrients: Vitamins; A, D3, E, B1, B12, B2, B6, C, Biotin, Folic Acid,
Pantothenic Acid, Niacin, Copper, Iodine, Zinc, Iron and Dicalcium Phosphate.
 [0024]
Conventional nutrition and health bars often have level of salt (sodium chloride) that for
some age groups or medical conditions would be undesirable, but such levels are used to
achieve taste. Therefore, in one embodiment of the present invention is presented
a nutrition bar or food composition that has less than 150 mg of sodium chloride per 50 gm
of the bar or composition. Further, a total sodium content of less than 175 mg, or in another
example, of less than 200 mg is provided by the present invention.
 [0025]
The following examples further illustrate aspects of the present invention but do not limit the
present invention.
 [0026]
A further embodiment provides a food composition in the form of a solid, self-sustaining

body comprising per approximately 50 gram sample: soy protein, honey, 185-200 calories,
essentially no detectable trans fat, no processed sugars, no hydrogenated oils, no artificial
flavours, no corn syrup, 585 mg to 910 mg calcium, and 0.8 mg to 1.6 mg iron.
 [0027]
In the health food and nutritional supplement markets, it is also important to clearly identify
and distinguish the desired target consumer group with proper marking, advertising,
graphics, labelling, instructions, and/or packaging, all referred to herein as indicia.
 [0028]
Therefore, another embodiment herein provides an edible nutritional food in the form of a
solid, self-sustaining body contained in packaging marked with indicia directed toward
consumption of the food by a male or female between the ages of nine years old and
nineteen years old. More specifically, herein is provided an edible nutritional food in the
form of a solid, self-sustaining body contained in packaging marked with indicia directed
toward consumption of the food by a male between the ages of nine years old and thirteen
years old, wherein the food comprises soy protein, honey, no artificial flavors, no trans fat,
no hydrogenated oils, and 100% of the RDA for a male between the ages of nine years old
and thirteen years old as presently taught herein.
 [0029]
Still another embodiment herein provides an edible nutritional food in the form of a solid,
self-sustaining body contained in packaging marked with indicia directed toward
consumption of the food by a male between the ages of thirteen years old and nineteen
years old, wherein the food comprises soy protein, no artificial flavors, no trans fat, no
hydrogenated oils, and 100% of the RDA for a male between the ages of thirteen years old
and nineteen years old as presently taught herein.
 [0030]
Another embodiment herein provides an edible nutritional food in the form of a solid, self-
sustaining body contained in packaging marked with indicia directed toward consumption of
the food by a female between the ages of nine years old and thirteen years old, wherein the
food comprises soy protein, no artificial flavors, no trans fat, no hydrogenated oils, and
100% of the RDA for a female between the ages of nine years old and thirteen years old as
presently taught herein.
 [0031]
Still another embodiment herein provides an edible nutritional food in the form of a solid,
self-sustaining body contained in packaging marked with indicia directed toward
consumption of the food by a female between the ages of thirteen years old and nineteen
years old, wherein the food comprises soy protein, no artificial flavors, no trans fat, no
hydrogenated oils, and 100% of the RDA for a female between the ages of thirteen years
old and nineteen years old as presently taught herein.
 [0032]
It has been determined that one nutrition bar characteristic desired by the teenage
consumer is a specific texture and firmness sufficient to render the food biteable, chewable,
and yet self-sustaining. By “self-sustaining” herein is meant the food composition is not
limp, or does not sag under its own weight, and does not crumble apart or easily
disintegrate outside the consumer's mouth.
 [0033]
In another embodiment herein, an edible food bar is provided that weighs about 10 to about
100 grams, and in another embodiment weighs about 40 to 60 grams, and contains 25
grams of carbohydrates, 12 grams of protein, and 6 grams of fat. These amounts constitute
approximately 100% of the RDA for males 13-19 years old and approximately 100% of the
RDA for females 13-19 years old.
 [0034]
In one embodiment herein the desirable taste sought by teenage consumers is achieved by
using as a sweetener in the food composition a sufficient amount of honey, a well regarded
natural source of sweetness. Thus, for example, 20-40% by weight honey, or 30% by
weight honey, is very useful, and said quantities of honey also provide the food
compositions taught herein with acceptable texture, consumer handling capability, mouth
feel, and adhesion of the other components. Honey, used in the amounts described, also
facilitates easier blending, extruding, shaping and/or cutting of the food compositions
described herein to form, for example, bars, cubes, or rolled comestibles.
 [0035]
Another example of the present disclosure is a nutrition bar comprising 30-40% by weight
honey, 8-15% by weight soy grits, 10-20% by weight soy protein, 5-10% by weight peanut
flour, 5-8% by weight unsalted peanuts, 10-15% by weight peanut butter, and 1-3% by
weight of vitamins and/or minerals selected from the group consisting of vitamin A, vitamin
B6, vitamin B12, calcium, chromium, manganese, and phosphorus, wherein the vitamins
and minerals provide 100% of the RDA. The vitamin and mineral content can in one 50
gram embodiment be, for example, 600 to 3000 micrograms of vitamin A, 1 mg to 100 mg
of vitamin B6, 1.7 μg to 5.0μg of vitamin B12, 1300 to 2500 mg of calcium, 21 to 30 μg of
chromium, 1.6 to 10 mg of manganese, and 1200 to 4500 mg of phosphorus. In one
embodiment of this example, the chocolate bar provides about 185-205 calories per 50
grams of nutrition bar, and in another peanut embodiment provides 200-230 calories per 50
grams. Of the total calories per 50 gram serving in one example, about 20% of the calories
come from fat, about 20% of the calorie comes from protein, and about 60% of the calories
come from the carbohydrates. This composition has been shown to have a pleasant and
teen-acceptable taste while providing the RDA for the age group.
 [0036]
Another example of the present invention would include a food bar, wherein in a 50 gram
sample the vitamin A is present in an amount of from 600 to 2800 micrograms, the vitamin
B6 is present in an amount of from 1.0 milligram to 80 milligrams, vitamin C is present in an
amount of from 45 milligrams to 180 milligrams, calcium is present in an amount of from
130 to 2500 milligrams, copper is present in an amount of from 700 micrograms to 8000
micrograms, manganese is present in an amount of from 1.6 millligrams to 350 milligrams,
and phosphorus is present in an amount of from 1250 milligrams to 4000 miligrams.
 [0037]
In another example, of the present disclosure is a nutrition bar comprising or consisting

essentially of 25-35% by weight honey, 20-30% by weight soy protein, 15-25% by weight
rice flakes, 10-20% by weight chocolate chips (containing sugar, chocolate liquor, cocoa
butter, milk fat, soy lecithin, vanillin, and flavor), and 1-3% by weight of vitamins and/or
minerals selected from the group consisting of vitamin A, vitamin B6, vitamin B12, calcium,
chromium, manganese, and phosphorus. In one embodiment of this example, the bar
provides about 170-200 calories per 50 grams of nutrition bar. Of the total calories per 50
gram serving, 20% of the calories come from fat, 20% of the calorie comes from protein,
and 60% of the calories come from the carbohydrates. This composition has also been
shown to have a pleasant and teen-acceptable taste while providing the RDA for the age
group.
 [0038]
Another embodiment provided here is a method of manufacturing a food composition, said
method combining in any order soy protein crisps, honey, unsalted peanuts, peanut butter,
peanut flour, semi-sweet chocolate, and vitamin premix containing vitamin A, vitamin B6,
vitamin B12, calcium, chromium, manganese, and phosphorus, to form a mass, and
compacting, shaping, extruding, stamping, or cutting said mass to form a self-sustaining
body, and optionally heating said body.
 [0039]
In another embodiment is provided herein a method of manufacturing a food composition,

said method comprising, or in a more narrow form, consisting of combining in any order
materials selected from the group consisting of honey, soy protein crisps, vitamin premix,
and semisweet chocolate to thereby form a food mass, and optionally compacting, shaping,
extruding, stamping, or cutting said mass to form a desired size/shape, and, optionally,
heating said mass at a temperature and for a time sufficient to cook, gelatinize, reduce the
water content, and/or denature proteins contained therein.
 [0040]
In another embodiment herein, there is no need to heat or cook the composition, and simply
blending the vitamin premix formulation described hereinabove containing the RDA for
teenagers and then combining the vitamin premix formulation with honey, rice, nuts, and
flour will produce the food composition with taste and texture acceptable to teenage
consumers, while still providing the desired nutritional and caloric delivery.
 [0041]
In another embodiment, no corn syrup or fructose is added to the food composition or

combined with the vitamin premix formulation. In this or another embodiment, no processed
or refined sugar is added, although chocolate flavoring which can contain some sugar may
be ueful. Artificial sweeteners can be excluded in certain formulations herein if desired.
EXAMPLES Example 1
 [0042]
A food composition can be prepared by forming a vitamin premix containing the RDA of
vitamins and minerals listed hereinabove for males aged 13-19 years old. In a food
composition for males aged 9-13 years old, the vitamin premix can be combined in any
order using known mixing or blending techniques. The vitamin premix is then combined with
15 wgt % peanut butter, 13.3 wgt % peanut flour, 8.4 wgt % unsalted roasted peanuts, and
7.5 wgt % flat soy grits to produce a mixture. The mixture is spread 1-2 inch thick on to a
surface and allowed to briefly settle and/or cool, if the vitamin premix had been warmed.
The mixture is cut into food composition barsapproximately 2 inches wide by 6-8 inches
long.
Example 2
 [0043]
A food composition can be prepared by forming a vitamin premix containing the RDA of
vitamins and minerals listed hereinabove for adolescent females aged 9 to 13 years old. In
a food composition for females aged 9-13 years old, the vitamin premix can be combined in
any order using known mixing or blending techniques. The vitamin premix is then combined
with 15 wgt % peanut butter, 13.3 wgt % peanut flour, 8.4 wgt % unsalted roasted peanuts,
and 7.5 wgt % flat soy grits to produce a mixture. The mixture is spread 1-2 inch thick on to
a surface and allowed to briefly settle and/or cool, if the vitamin premix had been warmed.
The mixture is cut into food composition bars approximately 2 inches wide by 6-8 inches
long.
Example 3
 [0044]
A food composition is presented in which a 50 gram sample or serving size has 200
calories, 70 of which come from fat, 8 grams of total fat, 1 gram of saturated fat, zero grams
cholesterol, 180 mg sodium, 18 gm total carbohydrate, 2 gm dietary fiber, 13 gm sugars, 17
gm protein, and 100% of the RDA for vitamin A and vitamin C, 40% of the RDA for calcium,
and 120% of the RDA for iron.
Example 4
 [0045]
A food composition is presented in which a 50 gram sample or serving size has 200
calories, 45 of which come from fat, 5 grams of total fat, 3 gram of saturated fat, zero grams
cholesterol, 150 mg sodium, 26 gm total carbohydrate, 1 gm dietary fiber, 23 gm sugars, 12
gm protein, and 100% of the RDA for vitamin A and vitamin C, 60% of the RDA for calcium,
and 120% of the RDA for iron.
 [0046]
Other embodiments of the present invention will be apparent to those skilled in the art from
consideration of the specification and practice of the invention disclosed herein. As used
throughout the specification and claims, “a” and/or “an” may refer to one or more than one.
Unless otherwise indicated, all numbers expressing quantities of ingredients, properties
such as molecular weight, percent, ratio, reaction conditions, and so forth used in the
specification and claims are to be understood as being modified in all instances by the term
“about.” Accordingly, unless indicated to the contrary, the numerical parameters set forth in
the specification and claims are approximations that may vary depending upon the desired
properties sought to be obtained by the present invention. At the very least, and not as an
attempt to limit the application of the doctrine of equivalents to the scope of the claims,
each numerical parameter should at least be construed in light of the number of reported
significant digits and by applying ordinary rounding techniques. Notwithstanding that the
numerical ranges and parameters setting forth the broad scope of the invention are
approximations, the numerical values set forth in the specific examples are reported as
precisely as possible. Any numerical value, however, inherently contains certain errors
necessarily resulting from the standard deviation found in their respective testing
measurements. It is intended that the specification and examples be considered as
exemplary only, with a true scope and spirit of the invention being indicated by the following
claims. It is to be understood that the reactants and components referred to by chemical
name anywhere in the specification or claims hereof, whether referred to in the singular or
plural, are identified as they exist prior to coming into contact with another substance
referred to by chemical name or chemical type (e.g., solvent, etc.). It matters not what
chemical changes, transformations and/or reactions, if any, take place in the resulting
mixture or solution or reaction medium as such changes, transformations and/or reactions
are the natural result of bringing the specified reactants and/or components together under
the conditions called for pursuant to this disclosure. Accordingly, even though the claims
hereinafter may refer to substances, components and/or ingredients in the present tense
(“comprises”, “is”, etc.), the reference is to the substance, components or ingredient as it
existed at the time just before it was first blended or mixed with one or more other
substances, components and/or ingredients in accordance with the present disclosure. The
fact that the substance, components or ingredient may have lost its original identity through
a chemical reaction or transformation during the course of such blending or mixing
operations or immediately thereafter is thus wholly immaterial for an accurate
understanding and appreciation of this disclosure and the claims thereof.
 [0047]
This invention is susceptible to considerable variation in its practice. Therefore the

foregoing description is not intended to limit, and should not be construed as limiting, the
invention to the particular exemplifications presented hereinabove. Rather, what is intended
to be covered is as set forth in the ensuing claims and the equivalents thereof permitted as
a matter of law.
 [0048]
Applicant does not intend to dedicate any disclosed embodiments to the public, and to the
extent any disclosed modifications or alterations may not literally fall within the scope of the
claims, they are considered to be part of the invention under the doctrine of equivalents.
Claims (21)
1. A food composition in the form of a solid, self-sustaining body comprising per approximately 50
gram sample: soy protein, honey, 185-200 calories, essentially no detectable trans fat, no
processed sugars, no hydrogenated oils, no artificial flavours, no corn syrup, 585 mg to 910 mg
calcium, and 0.8 mg to 1.6 mg iron.
2. A composition comprising 20 to 25 grams of carbohydrate, 10 to 12 grams of protein, 0 to 1 gram
of saturated fat, 0 to 5 grams of unsaturated fat, 1300 to 2500 milligrams of calcium, and 600 to
2800 micrograms of vitamin A.
of saturated fat, 5 to 7 grams of unsaturated fat, 240 to 350 milligrams of magnesium, and 700 to
8000 micrograms of copper.
of saturated fat, 0 to 5 grams of unsaturated fat, 45 milligrams to 1800 milligrams of vitamin C, and
5 to 50 micrograms of vitamin D.
5. A composition consisting essentially of, in a 50 gram sample, 20 to 25 grams of carbohydrate, 10
to 20 grams of protein, 0.1 to 1 gram of saturated fat, 0.1 to 5 grams of unsaturated fat.
6. A food composition in the form of a solid, self-sustaining body contained in packaging marked
with indicia directed toward consumption of said food by a male between the ages of nine years old
and thirteen years old, said packaged food comprising: soy protein, honey, no artificial flavors, no
trans fat, no hydrogenated oils, and 100% of the RDA for a male between the ages of nine years
old and thirteen years old.
with indicia directed toward consumption of said food by a male between the ages of thirteen years
old and nineteen years old, said packaged food comprising soy protein, honey, no artificial flavors,
no trans fat, no hydrogenated oils, and 100% of the RDA for a male between the ages of thirteen
years old and nineteen years old
with indicia directed toward consumption of said food by a female between the ages of nine years
old and thirteen years old, said pckaged food comprising soy protein, honey, no artificial flavors, no
trans fat, no hydrogenated oils, and 100% of the RDA for a female between the ages of nine years
old and thirteen years old.
with indicia directed toward consumption of said food by a female between the ages of thirteen
years old and nineteen years old, said packaged food comprising soy protein, honey, no artificial
flavors, no trans fat, no hydrogenated oils, and 100% of the RDA for a male between the ages of
thirteen years old and nineteen years old.
10. A method of manufacturing a food composition, said method comprising combining in any order
soy protein crisps, honey, unsalted peanuts, peanut butter, peanut flour, semi-sweet chocolate, and
vitamin premix containing vitamin A, vitamin B6, vitamin B12, calcium, chromium, manganese, and
phosphorus, to form a mass, and
compacting, shaping, extruding, stamping, or cutting said mass to form a self-sustaining body, and
optionally heating said body.
11. The method of claim 10, wherein said heating is at a temperature and for a time sufficient to
gelatinize said body.
reduce the water content of said body.
denature proteins contained in said body.
14. A nutrition bar comprising 30-40% by weight honey, 20-30% by weight rice flakes, 10-20% by
weight soy protein, 5-15% by weight semi-sweet chocolate, 5-10% by weight peanut flour, 2-3% by
weight unsalted peanuts, 2-3% by weight peanut butter, and 1-3% by weight of vitamins and
minerals selected from the group consisting of vitamin A, vitamin B6, vitamin B12, calcium,
chromium, manganese, and phosphorus.
15. The bar of claim 14, wherein in a 50 gram sample the vitamin A is present in an amount of from
600 to 2800 micrograms, the vitamin B6 is present in an amount of from 1.0 milligram to 80
milligrams, vitamin C is present in an amount of from 45 milligrams to 180 milligrams, calcium is
present in an amount of from 130 to 2500 milligrams, copper is present in an amount of from 700
micrograms to 8000 micrograms, manganese is present in an amount of from 1.6 millligrams to 350
milligrams, and phosphorus is present in an amount of from 1250 milligrams to 4000 miligrams.
16. A nutrition bar comprising 25-35% by weight honey, 20-30% by weight soy protein, 15-25% by
weight rice flakes, 10-20% by weight chocolate chips (containing sugar, chocolate liquor, cocoa
butter, milk fat, soy lecithin, vanillin, and flavor), and 1-3% by weight of vitamins and/or minerals
selected from the group consisting of vitamin A, vitamin B6, vitamin B12, calcium, chromium,
manganese, and phosphorus.
17. A food composition comprising the RDA for teenage consumers of vitamins A, B12, E,
chromium, zinc, selenium, folate, protein, carbohydrates, wherein said composition further provides
said teenage consumer of said composition at least 350 calories per 50 gram of said food
composition, and wherein the percentage of total calories per 50 grams serving of the food
composition is about 23% by weight from fat, 23% by weight from protein, and 55% by weight from
carbohydrates.
18. The food composition of claim 17, wherein the vitamin A content exceeds about 600
micrograms (μg), the vitamin B12 content exceeds about 1.3 μg, the vitamin E content exceeds
about 11 milligrams (mg), the chromium content exceeds about 21 μg, the zinc content exceeds
about 8 mg, the selenium content exceeds about 40 μg, the folate content exceeds about 300 μg,
the total protein carbohydrate content exceeds about 34 grams (gm), and the total carbohydrate
content exceeds about 130 gm.
19. A food composition consisting essentially of a filler selected from at least one material of the
group of materials including rice, soy, and peanut flour, said composition further consisting
essentially of the RDA for teenage consumers of vitamins A, B12, E, chromium, zinc, selenium,
folate, fat, protein, carbohydrates, wherein said composition further provides said teenage
consumer of said composition at least 350 calories per 50 gram of said food composition, and
wherein the percentage of total calories per 50 grams serving of the food composition is about 23%
by weight from fat, 23% by weight from protein, and 55% by weight from carbohydrates.
20. A nutrition bar comprising 30-40% by weight honey, 8-15% by weight soy grits, 10-20% by
weight soy protein, 5-10% by weight peanut flour, 5-8% by weight unsalted peanuts, 10-15% by
weight peanut butter, and 1-3% by weight of vitamins and/or minerals selected from the group
consisting of vitamin A, vitamin B6, vitamin B12, calcium, chromium, manganese, and phosphorus,
wherein the vitamins and/or minerals provide 100% of the recommended daily allowance.
21. A food composition comprising 0.5 wgt % to 1.0 wgt % of a vitamin premix formulation, 20-40
wgt % of honey, 5 wgt % to 10 wgt % of flat soy grits, 20 wgt % to 30 wgt % of soy protein, 10 wgt
% to 15 wgt % of peanut flour, 7 wgt % to 9 wgt % of unsalted peanuts, and 13 wgt % to 18wgt %
peanut butter.

US20040086600A1 *2002-07-082004-05-06Mars, IncorporatedTasting energy bar
Cited By (13)

US20100055251A1 *2008-08-262010-03-04Preventive Healthcare, LlcFat soluble food bar
US20110008487A1 *2008-03-032011-01-13Aude Bousquetgelled food product with high
carbohydrate intake efficiency
US20110009348A1 *2008-03-032011-01-13Asker JeukendrupCarbohydrate gel
US20120034347A1 *2008-03-032012-02-09Nestec S.A.Bite-size carbohydrate nutritional products
CN103110066A *2013-02-062013-05-22国家粮食局科学研究院Method for making instant congee
with cereals matched with starch beans
US20130136846A1 *2007-06-132013-05-30Otsuka Pharmaceutical Co., Ltd.Equol-containing
extract, method for production thereof, method for extraction of equol, and equol-containing food
US20150339795A1 *2014-05-232015-11-26Owen SortwellPortable Nutrition Bar and Method of
Diseminating Information Using Portable Nutrition
WO2016046818A1 *2014-09-252016-03-31Nutriteen Professionals Ltd.Nutritional supplements for
growth enhancement in pre-pubertal adolescents
WO2017059101A1 *2015-10-022017-04-06Amip, LlcComposition for improved performance
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US109094482004-08-02Nutrition bar for adolescent consumers
Sweet and savory food bars for meal-equivalent nutrition

segments
Abstract
Sweet and savory (non-sweet) ready-to-eat food bars can provide improved nutrition and flavor by
minimizing sugar and sugar-substitutes in a balanced-nutrition bar. Such improved bars are
advantageously eaten singly or as segments of a meal-equivalent food bar assembly. Specifically,
sugars (mono- and di-saccharides) and sugar-substitutes (sugar-related short-chain polymers) are
powerful flavor sweeteners but should be used minimally—because they can stimulate unhealthy
sugar-craving in athletes, diabetics, and overweights, and can overwhelm subtle flavors in sweet
and savory bars. Unhealthy forms of fats are also minimized.
Images (1)
Classifications
A23L33/40 Complete food formulations for specific consumer groups or specific purposes, e.g.
infant formula
US20030087004A1
US Application
Inventor
Emanuel Kemeny
Original Assignee
Kemeny Emanuel S.
Priority date
2001-07-20
Family: US (1)
2002-12-23US10326103Abandoned
2003-05-08US20030087004A1Application
Info
Cited by (4)
Similar documents
External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
RELATED APPLICATION DATA

 [0001]
This application is a continuation-in-part of U.S. Ser. No. 09/909,014, filed Jul. 20, 2001, co-
pending.
 [0002]
The invention is in the field of ready-to-eat food bars, and more particularly, sweet and
savory (non-sweet) food bars which can be eaten singly or as segments of a meal-
equivalent food bar assembly.
 [0003]
“Common” food bars taste either sweet or savory—for example, sweet candy bars versus
savory meat jerky bars. However, these bars do not provide a healthy balance of dietary
nutrients.
 [0004]
“Dietary” food bars provide ingredients for normal or special diets, and may feature dietary
proportions of carbohydrates, proteins, and fats, plus nutraceuticals, preservatives, and
functional additives. Dietary examples include: Diabetic bars low in sugar, salt, and animal
fat; Energy bars high in sugar; and Body-Building bars high in protein. However,
these bars are usually unpleasantly sweet or unflavorful.
 [0005]
In particular, problems arise with the use of sugar (mono- or di-saccharides), and/or sugar-
substitutes (sugar-related short-length polymers, eg: oligosaccharides and sweet alcohols).
These are powerful flavor sweeteners—but can stimulate unhealthy sugar-craving in
athletes, diabetics, and overweights; and can overwhelm subtle flavors, sweet or savory, in
a bar. As a result, the use of such powerful flavor sweeteners can be detrimental when
used in either sweet or savory flavored bars.
 [0006]
It is noted that sweet or savory bars can be eaten singly, or eaten in a meal-equivalent
sequence, as we recall from the parent application incorporated herein by reference, where
the inventive Meal-Equivalent Nutrition Bar has segments (flavored bars) which are
equivalent to the courses of a Conventional Meal, usually:
 [0007]
Appetizer: savory, non-filling, almost any food; Main Course: savory, filling, meat, fish, fowl,
vegetable; Dessert: sweet, non-filling, fruit, candy, pudding.
 [0008]
Such conventional meals are commonly detailed in culinary texts, see for example Fannie
Farmer Cookbook, Knopf, N.Y., published regularly from 1890 to 1990, and incorporated
herein by reference.
 [0009]
In view of the above background, the following prior art patents are cited as pertinent,
revealing a variety of useful techniques and ingredients in making and using food bars.
Comments are included to point out their relevence and divergence with respect to critical
features of this invention:
 [0010]
[1] U.S. Pat. No. 2,634,210, Kimball, F. T., issued Apr. 7, 1953, teaches a rectangular
chocolate bar with two layers to separate incompatable components, and with frangible
transverse scored lines.
 [0011]
[2] U.S. Pat. No. 2,538,202, Kimball, F. T., issued Jan. 16, 1951, teaches a two-layer
chocolate bar in cylindrical disc shape, in which a chocolate outer layer enrobes the core
inner layer. The layers separate incompatible ingredients. Other essential ingredients are
suggested if the food bar is to be the sole diet for a considerable time.
 [0012]
[3] U.S. Pat. No. 6,143,335, McKenzie, R. G., issued Nov. 7, 2000, teaches scoring a food
bar into bite-sized pieces thus providing a method for delivering exact quantities of
supplemental ingredients to animals or humans.
 [0013]
[4] U.S. Pat. No. 5,906,833, Klatz, R. M., issued May 25, 1999, teaches a dietary
supplement food bar in plural parts which are chronologically appropriate for consumption.
 [0014]
[5] U.S. Pat. No. 4,820,533, Seaborne, et al, issued Apr. 11, 1989, teaches composition
and manufacture of an edible barrier laminate to separate different food phases.
 [0015]
[6} U.S. Pat. No. 4,451,488, Cook, M. L., issued May 29, 1984, teaches composition and
manufacture of a soft and chewy granola bar by adding polyhydric alcohols.
 [0016]
[7] U.S. Pat. No. 4,496,606, Michnowski, J., issued Jan. 29, 1985, teaches composition and
manufacture of a dietetic snack-bar with high fiber guar gum for a Type II diabetic.
 [0017]
[8] U.S. Pat. No. 6,159,506, Bieser, A. H., issued Dec. 12, 2000, teaches folic acid in a food
supplement to help quell stressful attacks on normal physiological and psychological
functioning.
 [0018]
[9] U.S. Pat. No. 6,207,638, Portman, R., issued Mar. 27, 2001, teaches a nutritional
composition which enhances appetite satiety for individuals who are: overweight, Type II
diabetic, or bulemic.
 [0019]
[10] U.S. Pat. No. 2,168,360, Musher, A., issued Aug. 8, 1939, teaches a composition of
solid food materials using fat as a carrier, with different types of products in block form in a
single container.
 [0020]
[11] U.S. Pat. No. 1,174,826, Chapman, M. S., issued Mar. 7, 1916, teaches a pie of plural
non-communicating sections which may contain different core ingredients, with separable
portions conveniently eaten.
 [0021]
[12] U.S. Pat. No. 1,855,145, Jones, W. B., issued Apr. 19, 1932, teaches an edible cake or
candy bar with alternating wedge sections of ingredients to vary the proportions as the bar
is eaten, thus improving taste saturation and psychological pleasure effects of anticipation.
 [0022]
[13] U.S. Pat. No. 3,882,253, Schafer, et al, issued May 6, 1975, teaches a compacted and
dehydrated food bar easily bitten and chewed, using 10% potato particles and 90% non-
potato food bar forming ingredients.
 [0023]
[14] U.S. Pat. No. 4,543,262, Michnowski, J. E., issued Sep. 24, 1985, teaches a
balanced nutrition snack bar using hydrogenated vegetable oil and sugar as the binder and
shelf life with Water<10% and water activity a(w)<0.7.
 [0024]
[15] U.S. Pat. No. 5,776,887, Wibert et al, issued Jul. 7, 1998, teaches a diabetic nutritional
product with glucose, cooked starch, and raw starch as three fractions of carbohydrate for
controlled rate of absorbtion.
 [0025]
[16] Patent Application Publication No. US2002/0034574, Application No. 09/828,015,

Prosise et al, published Mar. 21, 2002, teaches a balanced nutritional mix of carbohydrate,
protein, and fat; sugars, glycerol and eggwhite; minimal digestible fat and maximal fiber.
 [0026]
All cited publications are hereby incorporated by reference.
 [0027]
COMMENT: The prior art discussed above reveals many useful techniques pertinent to the
inventive bar, but is severely limited in features for avoiding: (1) taste boredom, (2) sugar-
related problems, and (3) unhealthy forms of fat. These features are addressed in the
inventive bar, which provides healthier ingredients for improved physiological support, and
moderated flavors for improved psychological support for the consumer.
 [0028]
This inventor has discovered that ready-to-eat food bars can provide improved nutrition and
flavor—by minimizing sugar (mono- and di-saccharides) and sugar-substitutes (sugar-
related short-chain polymers). Specifically, these ingredients are powerful flavor
sweeteners—but can stimulate unhealthy sugar-craving in athletes, diabetics, and
overweights, and can overwhelm subtle flavors in sweet or savory bars. Thus, the invention
suggests: a minimal amount of sugar and sugar-substitutes (sugar/substitutes) in food bars;
and a minimal amount of unhealthy fats.
 [0029]
Thus it is a first object of the invention to provide a healthier food bar, with balanced-
nutrition, minimal stimulus of sugar-craving, and minimal forms of unhealthy fats.
 [0030]
It is a second object of the invention to provide a bar with delicate and/or intense flavors, for
sweet or savory taste, and not overwhelmed by powerful sugar or sugar-substitute
flavorants.
 [0031]
It is a third object of the invention to provide sweet and savory barsadvantageously eaten
alone or as segments of a meal-equivalent food bar assembly.
BRIEF DESCRIPTION OF DRAWING
 [0032]
The single drawing shows a perspective view of three of the inventive bars as segments of
a meal-equivalent food bar.
 [0033]
One embodiment of the invention is seen in the drawing, where a rectangular meal-
equivalent bar assembly (1) is shown apportioned by transverse dividers (2) and (3) into
segments which correspond to the courses of a conventional meal: appetizer (4), main-
course (5), and dessert (6). A topping (7) may be added to each segment of the base bar—
with an appropriate segment flavor.
 [0034]
Referring to the drawing, the transverse dividers (2) and (3) may be: scored lines marking
the segments, or segment connectors of edible binder material, or segment barriers of
edible or inedible material.
 [0035]
Not shown in the drawing are markings and/or colors on the bar to offer instructions, identify
segment ingredients, and improve visual appeal.
 [0036]
Details of ingredients and manufacture for one embodiment are described in the example
below.
EXAMPLE
 [0037]
Base Bar: OAT-SOY-CANOLA
 [0038]
The inventive bar allows dietary ranges of carbohydrates, proteins and fats, but
carbohydrate sugar and sugar-substitutes are limited to less than 10% wt (% of total bar
weight}. Also, unhealthy forms of fats (eg: hydrogenated oils) are limited to less than 10%
wt. Ingredients may include:
CARBOHYDRATES:
Oat Bran 5-70% (% wt)
Sugar/Substitutes <10%
PROTEIN:
Soy Protein Isolate 10-30%
FAT:
Canola Oil 10-30%
Hydrogenated oil <10%
OTHER:
Nutraceuticals See Below
Additives See Below
 [0039]
NOTE 1: Oats as oatbran is preferred over oatmeal for its higher ratio of fiber (25%) to
starch (75%). Forty grams of oatbran supplies: 25 g carbohydrate, 5 g protein, and 6 g fat.
The carbohydrate fiber contains 3 g soluble, and 3 g insoluble. Three grams of soluble fiber
daily may help reduce cholesterol and heart disease.
 [0040]
NOTE 2: Soy protein isolate supplies a healthy balance of essential amino acids.
 [0041]
NOTE 3: Canola oil supplies a healthy balance of fatty acids.
 [0042]
NOTE 4: Nutraceuticals, eg: vitamins and minerals, supplied as 25% Daily Value (DV), is
recommended.
 [0043]
NOTE 5: Additives might include preservatives (per the U.S. Food Codebook 21 CFR);
manufacturing aids (eg: mold release and extrusion agents); humectants; modified starches
and gums; and flavorants.
 [0044]
NOTE 6: Shelf-life is improved if, eg; acidity pH<5; water activity a(w)<0.9; Moisture<10%.
 [0045]
Note 7: Shelf-life without preservatives is improved, for example, by heating at sterilyzing

temperatures, and packaging using impervious films.
 [0046]
NOTE 8: Alternative or additional nutrients include: Grains, meats, fish, fowl, eggwhite, rice
and beans, cheese and vegetables, corn and tapioca products. These nutrients may be
incorporated macerated, dried, or as flavor extracts.
 [0047]
NOTE 9: Flavors and toppings are available in various forms powder, liquid, paste
(topping); various intensities (subtle or intense), and gourmet tastes of sweet and savory.
For example I found: chicken stock or veal stock when diluted will add a subtle flavor to a
base bar, and will allow an intense-flavor topping to dominate the bite taste. Cardomom and
cinnamon provided spicy-sweet flavors for dessert.
 [0048]
NOTE 10. Toppings of intense flavor include: tomato pesto (appetizer); chicken olive paste,
or lamb and curry (main course); and cherry-applesauce (dessert).
 [0049]
A method for improving dietary support is suggested by these teachings: the meal-
equivalent food bar can be the basis of a method for improving the dietary support of
food bars by varying the ingredients within the dietary guidelines for a variety of meals
during the day.
 [0050]
In conclusion, alternative embodiments of ingredients and format will be readily apparent to

one of ordinary skill in the art in view of the teachings above, and fall within the scope and
spirit of the claims.
Claims (10)
I claim:
1. A flavored dietary food bar comprising a body and an optional topping or coating, said body
comprising a nutritional balance of dietary ingredients including carbohydrate, protein, and fat; said
carbohydrate ingredient comprising components of sugars and sugar-substitutes, wherein said
components total less than 10% wt (% of total weight) of the bar body.
2. The flavored dietary bar of claim 1 wherein
(a) said components comprise less then 10% wt in a sweet-flavored bar, and
(b) said components comprise less than 5% wt of a savory-flavored bar.
3. The bar of claim 1 wherein said components comprise less than 5% wt in a sweet-flavored bar,
and said components comprise less than 2% wt in a savory-flavored bar.
4. The flavored, dietary food bar of claim 1 further comprising:
(a) a subtle flavor in the bar body, and
(b) a complementary intense flavor in a topping.
5. The food bar of claim 1 wherein
(a) said base bar comprises, by % wt (% of total weight of bar):
(i) 5 to 70% wt carbohydrates;
(ii) 10 to 50% wt proteins,
(iii) 10 to 50% wt fats, and
(iv) 0 to 15% wt additives, such that
the total per cent quantities add to 100%.
6. The food bar of claim 1 further comprising less than 10% wt unhealthy forms of fat.
7. An assemblage of three of the flavored, dietary bars of claim 1, forming three segments of a
meal-equivalent food bar assembly, the segments equivalent to the course flavors of a conventional
meal, comprising:
(a) An appetizer segment with savory flavor;
(b) A main-course segment with savory flavor; and
(c) A dessert segment with sweet flavor.
8. The food bar of claim 7 wherein the segments are packaged in separate impermeable housings.
9. The food bar of claim 7 wherein the segments are packaged in one impermeable housing.
10. A method for improving dietary support comprising
(a) supplying meal-equivalent food bar segments as part of a daily dietary regimen, and
(b) varying the food bar segment ingredients to a dietary guide to provide healthy dietary variations
in meals during the day.

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Compositions and Methods of Making and Using Same
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Nutrition bar
Abstract
A nutrition or other food bar which includes, preferably in moderate to high levels, peptides in the
form of hydrated high water activity peptides. The peptides are typically either intact proteins or
hydrolyzed proteins. Inclusion of peptides in the form of high water activity peptides helps prevent
migration of water from sugars to the proteins which would otherwise result in formation of hard
crystalline sugars and food bars which are excessively hard. Whey protein isolate and hydrolyzed
whey protein are preferred high water activity peptides.
Images (2)
Classifications
A23G3/44 Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

characterised by the composition containing organic or inorganic compounds containing peptides or
proteins
US20060115554A1
US Application
Inventor
Akhilesh Gautam
Adela Garcia
Ricky Hander
Current Assignee
Slim Fast Foods Co
Original Assignee
Slim Fast Foods Co
Priority date
2004-12-01
Family: US (1)EP (1)CN (1)CA (1)WO (1)

2004-12-01US11001370Abandoned
2006-06-01US20060115554A1Application
Info
Cited by (11)
Legal events
Similar documents
External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
 [0001]
The popularity of nutrition bars has grown rapidly in recent years. Nutritionbars are
convenient vehicles for replacement of a meal and for snacks intended to boost energy.
Particularly as a meal replacements, nutrition barsmay be used by those seeking to lose
weight.
 [0002]
While consumers express a preference for snacks and other foods which are more healthful
and which can assist them to achieve their weight loss and other health objectives, they
show little inclination to sacrifice the organoleptic properties of their favorite foods or
snacks.
 [0003]
When nutrition bars are intended as replacement for a meal, it is particularly important that
they contain a range of nutrients. Most preferably, the nutrient mix in the nutrition bar
resembles that of the balanced meal which it is intended to replace. However, even
where nutrition bars are not intended to replace a meal, a balanced mix of macronutrients
and of micronutrients such as vitamins and minerals, may be of benefit.
 [0004]
The last several years have seen a markedly increased focus on diets which emphasize
low carbohydrate and higher protein intakes. Accordingly, it has become desirable to
consider higher levels of proteins in nutrition bars and other products. However, it is not
always possible to accommodate elevated protein levels while preserving the desirable
organoleptic properties favored by consumers. It is important also to ensure that a protein-
containing nutrition bar maintains its desirable organoleptic properties for an extended shelf
life so that consumers are not presented with a bar which has deteriorated. For instance,
with time, protein containing bars, especially those with elevated protein levels, tend to
become unduly hard and difficult to chew.
 [0005]
Food bars and other food products have included protein in various forms.
 [0006]
Detour bars are high protein bars which include hydrolyzed whey protein.
 [0007]
Jones U.S. Pat. No. 6,749,886 (Nellson Northern Operating Inc.) discloses
confectionery bars having a proteinaceous material and a carbohydrate material in a
relative weight ratio higher than 1. Proteinaceous materials usually used for the production
of previous confectionery bars having protein:carbohydrate ratios lower than 1 are said to
possess associated functionality such as high water absorption and high emulsification
properties. Jones' invention is said to be directed to the surprising finding that
proteinaceous materials having dissociated functionality such as low water absorption and
medium to high emulsification properties are suitable for the production of
confectionery bars having a protein:carbohydrate weight ratio of higher than 1.
 [0008]
McKenzie U.S. Pat. No. 6,143,335 is directed to a low moisture food bar or cube for
supplementing the diets of both animals and humans. The barsinclude sugar based
sweetening agent, fat, vitamins, minerals, medicaments and/or other supplemental
ingredients. In a preferred embodiment, the barsweigh about 1 pound and are scored into 1
inch by 1 inch bite sized squares. McKenzie notes that prior bars designed for humans
have included relatively high moisture levels and a limited shelf life. Preferably the bars of
the invention include 47-82 wt % sugar based sweetening agent, 2-12 wt % fat, and
vitamins and minerals at 7.5-12.5 wt %. In addition, the bars may be used to supply amino
acids or large amounts of proteins. The bars should have a total moisture content of less
than 5 wt %. The water activity of the bar is less than about 0.47, preferably less than 0.43.
The bars should have a hardness as measured by a durometer of at least about 70 and
preferably about 85-95 to properly score the material. The shelf life is at least 12 months,
preferably at least 24 months, particularly when stored in a cool, dry environment.
 [0009]
Bergenfield et al. U.S. Pat. No. 6,221,418 is directed to a dough composition for producing
a baked, edible high protein product having a protein concentration based on calories of at
least 25 wt %. Also included are flour, leavening agent, sweetening agent and water.
Changes in moisture and, concomitantly, hardness are said adversely to affect the texture
and mouth feel of many protein supplement bars over a protracted period of time. Extruded
high protein products are said generally to lack the textural characteristics of a baked
product and tend to turn hard and become unstable over time in all aspects of quality,
including taste, texture and appearance, resulting in a shelf life of less than six months.
 [0010]
A mixture of high protein components used in the Bergenfield, et al. dough includes at least
one high protein material derived from a vegetable or dairy source, an edible food fiber
derived from a vegetable source and an edible emulsifier. The dough is baked for a period
of time and at a temperature sufficient to form a baked product but at such temperature and
period of time which will not cause a significant amount of denaturing or degradation of the
protein present in the formulation. Materials derived from vegetable sources which can be
used to form the Bergenfield et al. protein blend include protein available from high protein
legumes and grains, such as soy, wheat, rye and rice. Materials which may be used which
are derived from dairy sources include casein, sodium caseinate, potassium caseinate,
calcium caseinate, dried egg whites, milk powder, whey powder and whey isolates.
Preferred sources of vegetable fiber are wheat fiber and inulin. In the final baked product,
between about 11 and about 15% moisture is preferred. The products may also include
glycerine and lecithin. Whey powder can be added for richness.
 [0011]
Behr et al. U.S. Pat. No. 5,545,414 discloses a nutritional product having a solid matrix
containing protein, fat and carbohydrate and including particles of dietary fiber
encapsulated in zein. In addition to zein, the protein is preferably a soy protein and may
further include calcium caseinate and/or oat protein. The fat is preferably selected from the
group consisting of vegetable oils containing less than 25% saturated fatty acids by weight,
such as rice bran oil, canola oil, and corn oil.
 [0012]
Behr et al. provide hardness measurements over time for various food bar prototypes. Food
bar example 5 is said to demonstrate that soy protein may contribute to hard bar texture.
Food bar example 6 is said to demonstrate that a calcium caseinate protein system is
beneficial for improving bar texture (hardness). Food bar example 7 is said to demonstrate
that a blend of soy protein and calcium caseinate has a positive effect on food bar texture
(hardness) relative to a protein system which is 100% soy protein. Food bar example 8 is
said to demonstrate that a protein system including a blend of soy protein and whey protein
isolate has a positive effect on food bar texture (hardness) as compared to a protein system
that is 100% soy protein.
 [0013]
Singer et al. U.S. Pat. No. 4,734,287 discloses proteinaceous, water-dispersible

macrocolloids comprising substantially non-aggregated particles of dairy whey protein.
 [0014]
Singer et al. U.S. Pat. No. 4,961,953 is directed to proteinaceous, water-dispersible

macrocolloids which in a hydrated state have a substantially smooth, emulsion-like
organoleptic character.
 [0015]
Various references disclose food supplements which can be in the form of bars. These
include WO 01/56402, Portman U.S. Pat. No. 6,051,236, Gilles et al. U.S. Pat. No.
6,248,375, Anon, “Nutraceuticals-International,” 2000, Vol 5, p 25 (from abstract number
548502), Swartz, ML, “Milk proteins and hydrolysates in nutritional foods,” “Food
Ingredients Europe: Conference Proceedings, London, October 1994, published in
“Maarssen: Processs Press Europe,” 1994, 73-81 (from Abstract number 373368), Swartz,
ML, “Food-Marketing-&-Technology”, vol 9, 4, 6, 9-10, 12, 20 (from abstract number 1995-
08-P0036), Kaufman WO 01/33976, Keating et al. EP 768043, WO 03/079818, Sears U.S.
Pat. No. 6,140,304 and DeMichele et al. U.S. Pat. No. 6,444,700.
 [0016]
health functional food, and dietetic foods are among the applications mentioned.
 [0017]
A ZONEPerfect® Nutrition Bar, Lemon Yogurt flavor, available for sale in the United States
at least as of Oct. 11, 2004, lists milk protein isolate among its ingredients. The package is
marked “BEST BY 11/04.”
 [0018]
Although there have been many previous efforts to formulate nutrition and other food bars,
it is desirable to attain improved shelf life with protein containing bars, especially those
containing moderate to high levels of protein.
 [0019]
The present invention is directed to food bars which include at least 10 wt %, preferably
more than 25 wt %, based on the total weight of peptides in the bar, of high water activity
peptides. It has been found that food bars which incorporate high water activity peptides,
especially non-soy high water activity peptides, are more resistant to hardening over time
than typical food bars. By high water activity peptides is meant peptides having a water
activity (Aw) of 0.25 or greater, preferably greater than 0.55. Preferably the water activity is
less than 0.75 since if the water activity is too high, microbiological problems may ensue.
Especially preferred are food bars which show a hardness of less than 1300 gram peak
force when measured by Texture Analyzer after treatment under accelerated aging
conditions of 85° F. for at least 12 weeks.
 [0020]
Peptides comprise at least two amino acids bonded together by a peptide bond. The term
“peptides” encompasses di- and higher peptides as well as polypeptides, ie., proteins. The
term “oligopeptides” is used herein to denote di- and higher peptides, but not polypeptides.
 [0021]
The food bars of the invention will generally contain 45 wt %/o or less of peptides including
polypeptides and/or oligopeptides, especially from 15 to 35 wt % peptides, more preferably
from 20 to 30 wt % peptides.
 [0022]
While not wanting to be bound by theory, it is believed that bar hardening is caused, at least
in part, because of the affinity of water for certain proteins. The proteins attract the water
and draw it away from sugars and other hydrated ingredients. As a result, the sugars and
possibly other ingredients tend to crystallize within the bar, which leads to hardness. By
utilizing high water activity proteins, which are hydrated prior to inclusion in the bar, the
gradient is altered such that water is not drawn away from the sugars to the proteins,
whereby the tendency for the sugars to form hard crystals is diminished or eliminated. Once
hydrated, the high water activity bars tend not to lose their moisture because the water is
associated with the protein e.g., by hydrogen bonding, so that the tendency not to attract
water from other ingredients is maintained.
 [0023]
While it is believed that the alteration in the gradient is at least in part responsible for the
improved bar hardening characteristics of bars having high water activity peptides, other
mechanisms which may play a role in reducing bar hardness include the less dense
packing of the bar which occurs when water is present, and conformational changes in the
protein resulting from the presence of moisture.
 [0024]
In a first aspect of the invention, the peptides are proteins. Preferably the proteins are
derived from dairy proteins, especially whey. It is less preferred that the high water activity
proteins are derived from soy since certain soy proteins have not thus far been found to
show the favorable effect. However, it is believed that certain soy proteins may be useful
and, of course, soy proteins may be included for other purposes, as well. Other proteins
which may be useful include casein and proteins derived therefrom. Non-dairy proteins
which may be useful include gelatin.
 [0025]
In accordance with this first embodiment, the food bars of the invention will generally
contain 45 wt % or less proteins, especially from 15 to 35 wt % proteins, more preferably
from 20 to 30 wt % proteins.
 [0026]
In accordance with a second aspect of the invention, the peptides are high water activity
oligopeptides. It is believed that food bars which incorporate high water activity
oligopeptides, especially non-soy high water activity peptides, will be more resistant to
hardening over time than typical food bars. Oligopeptides can be formed by hydrolyzing
proteins such as whey protein isolate. When incorporated into a bar, the high water activity
oligopeptides can, like intact proteins, be expected to disrupt any gradient-caused bar
hardening. In addition, oligopeptides tend to have a reduced net charge compared to intact
proteins. Hydrolysis of the protein makes available more charges due to hydrolysis of the
peptide bonds. Although not wanting to be bound by theory, it is believed that available
charges tend to cancel each other out to produce a net reduced charge; and since the
overall charge is less, the attraction for hydrophillic molecules is less, resulting in further
disruption of the gradient thereby leading to even less hardening of the bar with time.
 [0027]
Oligopeptides may, for example, be made from the peptide sources listed above. Examples
of oligopeptides include hydrolyzed dairy proteins, especially hydrolyzed whey protein and
hydrolyzed casein, as well as hydrolyzed gelatin. Soy is less preferred, but hydrolyzed soy
protein may in some circumstances be useful. Peptides may be hydrolyzed, e.g., to an
extent of from 2 to 25 e.g., from 5 to 25%.
 [0028]
The food bars of the invention will generally contain 45 wt % or less oligopeptides,
including, especially from 15 to 35 wt %, more preferably from 20 to 30 wt %.
 [0029]
The invention is particularly useful for bars which have a moisture content of from 2 to 15 wt
%, especially from 4 to 12 wt %, more preferably from 4 to 10 wt %, and an overall bar
water activity (Aw) of from 0.45 to 0.65, particularly from 0.55 to 0.6.
 [0030]
While it is believed that the invention will work best for polypeptides and oligopeptides,
individual amino acids can be expected also to show the same effect. Therefore, in
accordance with a further aspect of the invention, a food bar is provided which includes up
to 45 wt % polypeptides and/or oligopeptides and/or amino acids with high water activity,
especially from 15 to 35 wt %, more preferably from 20 to 30 wt %.
 [0031]
Peptides useful in the invention will have a high water activity. High water activity peptides
may be made by using milder conditions during the isolation of protein solids such that
water associated with the protein molecule is not completely driven away. In a preferred
process, liquid whey, e.g., having 30-50% solids, is spray dried at from 340-360° F. at a
feed pressure from 3300 to 3700 psi and then further dried using a fluid bed. These milder
conditions may be used to produce high water activity peptides. Preferably, the peptides
are hydrated to an extent of from 0.3 to 0.65 (water activity), especially from 0.5 to 0.6.
 [0032]
Examples of possible peptides which can be made to prepare the high water activity
peptides include dairy protein sources such as whey protein isolate and casein, hydrolyzed
whey protein, gelatin and, albeit less preferred, soy protein. Similar procedures may be
used for amino acids.
 [0033]
embodiments.
 [0034]
Bar hardness may be measured using the Texture Analyzer, Model TAXt2i, available from
Texture Technologies Corp. of Scarsdale, N.Y. The test performed to measure the peak
force is a 3 point bending test wherein the bar is supported at two ends and a probe is
imposed on the bar at the midpoint between the two supports to ascertain the force needed
to cause the bar to break. The distance between the bar supports is set at 50 mm apart.
The speed of the descending probe is 2 mm/sec. The trigger value is 5 grams and the
distance the arm travels downwardly is 20 mm through to the bottom of the bar.
 [0035]
Water activity may be determined using one of the water activity meters sold under the
name of Aqualab by Decagon Devices of Pullman, Wash.
 [0036]
As indicated above, a preferred source of the high water activity peptides is dairy protein,
especially whey protein. Whey protein isolate is preferred. Suitable whey protein isolate can
be prepared, for example, from liquid whey obtained from cheese manufacture, e.g., in
accordance with the process set forth in more detail below. Typically, one starts with liquid
whey having 30-50 wt % solids, e.g., 40% solids. The mixture is filtered, as by ultrafiltration
or diafiltration, to remove lactose and minerals and to purify the protein to result in an
isolate. The isolate may be 90 wt % or above in protein on a dry basis. The isolate may also
be prepared by spray drying; various parameters such as inlet temperature, residence time,
flow rate and pressure, can be varied to adjust desired properties of the protein. Also,
preferably the process provides for recirculation of fines.
 [0037]
Where the peptides employed in the invention are oligopeptides, typically hydrolyzed
protein will be processed as described below so as to possess high water activity. A
preferred source of high water activity oligopeptide is dairy protein, especially whey protein.
Most preferably, the high water activity peptide is hydrolyzed whey protein. Hydrolyzed
whey proteins may be prepared from whey, which is by product of cheese manufacture,
preferably by an enzymatic process. As with intact proteins, typically a 4-7 wt % solids
hydrolyzed protein is filtered, as by microfiltration, ultrafiltration, diafiltration and/or spray
drying, to remove fat, lactose and minerals and to purify the protein to result in an isolate.
The isolate may be 90 wt % or above in oligopeptide. Where spray drying is used, various
parameters such as inlet temperature, residence time, flow rate and pressure, can be
varied to adjust desired properties of the oligopeptide. It is believed that other hydrolyzed
proteins, such as hydrolyzed soy protein, may be used, as well.
 [0038]
When the high water activity proteins used are hydrolyzed proteins, such as hydrolyzed
whey proteins, the protein is preferably hydrolyzed such that the degree of hydrolysis is
from 5-25, especially 15-20%. Degree of hydrolysis herein means the ratio of the weight of
oligopeptides to the weight of polypeptides, as a percentage.
 [0039]
Where a product with less water than the direct cheese-making byproduct is the starting
material, the process can be adjusted, e.g., by lowering the moisture content so that a 40 wt
% product is obtained which can then be spray dried under conditions such as those
described herein to yield a high water activity hydrolyzed protein.
 [0040]
Useful commercial sources of hydrolyzed whey protein include products sold under the
name of Prolong by Proteint of St. Paul, Minn., Biozate by Davisco Foods of Minneapolis,
Minn., and WE80FG from DMV Intl of Fraser, N.Y.
 [0041]
The first steps in the process for preparing a high water activity whey peptide are shown
in FIG. 1. A liquid containing roughly 4-7% whey solids is fed through an intake mechanism
10 to silos 20 where it is stored. It is then heated to approximately 40° C. by preheater 30
and fed into balance tank 40, where it is weighed. Subsequently the liquid is subjected to
microfiltration using filters 50. A procream 60 is retained by the filters. Procream 60
contains mostly fat and water. The permeate from micofilter 50 is subjected to high
temperature short time pasteurization at 70. Following the HTST treatment, the fluid is
subjected to ultrafiltration at 80 using a filter. The permeate 90 from the ultrafiltration 80
contains largely lactose and water and comprises approximately 20-25 wt % solids. The
retentate is passed on to cooling plate 100 where it is cooled and then stored in storage silo
110. When needed, the retentate stored in silo 110 is transferred to balance tank 120 where
it is weighed, and then to preheater 130 where it is heated until the solids content is
approximately 30-50 wt % solids, especially 40 wt %.
 [0042]
The 30-50% solids liquid stream is then subjected to a further drying step 140. Typically,
the drying step 140 is carried out in 2 steps, first in a spray drier and then a fluid bed.
Preferably the liquid whey is spray dried at from 340-360° F. at a feed pressure of from
3300 to 3700 psi and then further dried using the fluid bed to result in an isolate. The isolate
may be 90 wt % or above in protein on a dry basis. Various parameters such as inlet
temperature, residence time, flow rate and pressure, can be varied to adjust desired
properties of the protein. Also preferably the process is arranged to provide for recirculation
of the fines. By using relatively mild conditions, the water activity of the peptides so
obtained is enhanced since harsher conditions would tend to drive off more moisture.
 [0043]
It will be appreciated that where oligopeptides are employed, the above process would be
used except that a hydrolyzed protein would replace the intact starting protein used above.
 [0044]
The food bars of the invention may include sources of unsaturated fatty acids. Among these
may be included vegetable oils, marine oils such as fish oils and fish liver oils and algae.
Possible vegetable oil sources include olive oil, soybean oil, canola oil, high oleic sunflower
seed oil, high oleic safflower oil, safflower oil, sunflower seed oil, flaxseed (linseed) oil, corn
oil, cottonseed oil, peanut oil, evening primrose oil, borage oil, and blackcurrant oil.
 [0045]
The food bar of the invention may include various other oils or fats. In addition to those
mentioned above, such oils and fats include other vegetable fat, such as for example,
cocoa butter, illipe, shea, palm, palm kernal, sal, soybean, safflower, cottonseed, coconut,
rapeseed, canola, corn and sunflower oils, or mixtures thereof. A blend of oils (e.g., canola,
soybean, or high oleic oils) may be used, especially containing either synthetic antioxidants
such as BHT, TBHQ or natural antioxidants such as mixed tocopherols, ascorbic acid and
rosemary extract or a blend of the above. When the source is for linoleic and linolenic acids
(C18:2 and C18:3), straight oil or blends of oil such as canola plus soybean with an
appropriate antioxidant system can be used. However, animal fats such as butter fat may
also be used if consistent with the desired nutritional profile of the product.
 [0046]
If desired, the food bars of the invention may have omega-3 and/or omega-6 fatty acids.
Among those which may be useful are included arachidonic acid, docosahexaenoic acid
(DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha linolenic acid) and
 [0047]
In general, oils containing PUFA moieties may be encapsulated, if desired. Where these
are used, added antioxidants such as tocopherols, ascorbic acid and/or rosemary extract
may be omitted; that is, the oils may be free of added antioxidants. Where non-
oil.
 [0048]
In the case of a nutrition bar, preferably the amount of fat is not more than 45 wt %,
especially not more than 35 wt %, preferably from 0.5 to 10 wt %, still preferably from 0.5 to
5 wt %.
 [0049]
Preferably the food bar of the invention has a water activity of 0.75 or less, preferably 0.65
or less, especially 0.6 or less.
 [0050]
The food bar of the invention include protein sources. Subject to the need for the defined
water activity peptides, preferred sources of protein include sources of whey protein such
as whey protein isolate and whey protein concentrate, sources of rice protein such as rice
flour and rice protein concentrate, and sources of pea protein. Soy protein may also be
used. The protein may be present in the food in discrete nuggets, in other forms, or both in
nuggets and external to nuggets.
 [0051]
protein levels within the foods of the invention, particularly when the food takes the form of
a nutrition bar, are preferably within the range of 3 wt % to 45 wt %, such as from 3 wt % to
35 wt %, especially from 3 wt % to 20%.
 [0052]
When protein nuggets are employed, they typically include greater than 50 wt % of protein
thereof, especially between 51 wt % and 99 wt %, more preferably between 52 wt % and 95
wt %, most preferably 55 wt % or above. Other ingredients which may be present in the
lipids, especially triglyceride fats, and carbohydrates, especially starches.
 [0053]
Carbohydrates can be used in the food of the invention at levels of from 0 to 90%,
especially from 1% to 49%. In addition to sweeteners, the fibers and the carbohydrate
bulking agents mentioned below, examples of suitable carbohydrates include starches such
as are contained in rice flour, flour, peanut flour, tapioca flour, tapioca starch, and whole
wheat flour and mixtures thereof. The levels of carbohydrates in the nutrition bar or other
bar of the invention as a whole will typically comprise from 5 wt % to 90 wt %, especially
from 20% to 65 wt %.
 [0054]
If it is desired to include a bulking agent in the food, a preferred bulking agent is inert
polydextrose. Polydextrose may be obtained under the brand name Litesse. Other
conventional bulking agents which may be used alone or in combination include
maltodextrin, sugar alcohols, corn syrup solids, sugars or starches. Total bulking agent
levels in the food bars of the invention, will preferably be from about 0% to 20 wt %,
preferably 5% to 16%.
 [0055]
mild, pleasant flavor. The flavoring may be in nuggets or or external to the nuggets in the
bar or other food, provided that processing is not adversely affected. The flavoring may be
any of the commercial flavors employed in nutrition bars or other food bars, such as varying
types of cocoa, pure vanilla or artificial flavor, such as vanillin, ethyl vanillin, chocolate, malt,
mint, yogurt powder, extracts, spices, such as cinnamon, nutmeg and ginger, mixtures
thereof, and the like. It will be appreciated that many flavor variations may be obtained by
combinations of the basic flavors. The nutrition bars or other foods are flavored to taste.
Suitable flavorants may also include seasoning, such as salt (sodium chloride) or potassium
chloride, and imitation fruit or chocolate flavors either singly or in any suitable combination.
Flavorings which mask off-tastes from vitamins and/or minerals and other ingredients are
preferably included in the products of the invention. Preferably, flavorants are present at
from 0.25 to 3 wt % of the food, excluding salt or potassium chloride, which is generally
present at from 0 to 1%, especially 0.1 to 0.5%.
 [0056]
Any nuggets and the bar may include colorants, if desired, such as caramel colorant.
Colorants are generally in the food at from 0 to 2 wt %, especially from 0.1 to 1%.
 [0057]
If desired, the food bars, especially the nuggets, may include processing aids such as
calcium chloride.
 [0058]
The food bars may include emulsifying agents, typical of which are phospholipids and
proteins or esters of long chain fatty acids and a polyhydric alcohol. Lecithin is an example.
Fatty acid esters of glycerol, polyglycerol esters of fatty acids, sorbitan esters of fatty acids
and polyoxyethylene and polyoxypropylene esters of fatty acids may be used but
organoleptic properties, of course, must be considered. Mono- and di-glycerides are
preferred. The emulsifiers may be present in the bar and/or protein nuggets, at levels
overall of about 0.03% to 0.3%, preferably 0.05% to 0.1%. Emulsifiers may be used in
combination, as appropriate.
 [0059]
Among fiber sources which may be included in the foods of the invention are fructose
oligosaccharides (fos) such as inulin, guar gum, gum arabic, gum acacia, oat fiber,
cellulose, whole grains, and mixtures thereof. The compositions preferably contain at least
2 grams of fiber per 56 g serving, especially at least 5 grams of fiber per serving.
Preferably, fiber sources are present in the product at greater than 0.5 wt. % and do not
exceed 6 wt. %, especially 5 wt. %. As indicated above, additional bulking agents such as
maltodextrin, sugar alcohols, corn syrup solids, sugars, starches and mixtures thereof may
also be used. Total bulking agent levels in the products of the invention, including fibers and
other bulking agents, but excluding sweeteners will preferably be from about 0% to 20%,
especially from 1 to 15 wt %. The fiber and the bulking agent may be present in the food as
a whole, e.g., the food bar, and/or in nuggets, etc. provided that processing is not impaired.
 [0060]
to the capsules and nuggets, eg, as a thickening and/or stabilizing agent (0 to 2 wt % on
used alone or in combination, e.g., at 0 to 10 wt %, especially from 0.5 to 2 wt %.
 [0061]
Typically, the food bar will be naturally sweetened. The sweetener may be included in any
nuggets or elsewhere in the bar provided that it does not interfere with processing. Natural
sources of sweetness include sucrose (liquid or solids), glucose, fructose, and corn syrup
(liquid or solids), including high fructose corn syrup, corn syrup, maltitol corn syrup, high
maltose corn syrup and mixtures thereof. Other sweeteners include lactose, maltose,
glycerine, brown sugar and galactose and mixtures thereof. Polyol sweeteners other than
sugars include the sugar alcohols such as maltitol, xylitol and erythritol. Levels of
sweeteners and sugar sources preferably result in sugar and/or other polyol solids levels of
up to 20 wt %, especially from 10 to 17 wt % of a food bar.
 [0062]
If it is desired to use artificial sweeteners, these may likewise be present in the nugget
and/or within the bar, provided that it does not interfere with processing. Any of the artificial
sweeteners well known in the art may be used, such as aspartame, saccharine, Alitame®
(obtainable from Pfizer), acesulfame K (obtainable from Hoechst), cyclamates, neotame,
sucralose, mixtures thereof and the like. The artificial sweeteners are used in varying
amounts of about 0.005% to 1 wt % on the bar, preferably 0.007% to 0.73% depending on
the sweetener, for example. Aspartame may be used at a level of 0.05% to 0.15%,
preferably at a level of 0.07% to 0.11%. Acesulfame K is preferred at a level of 0.09% to
0.15%.
 [0063]
Calcium may be present in the nutrition bars at from 0 to 100% of RDA, preferably from 10
to 30% RDA, especially about 25% RDA. The calcium source is preferably dicalcium
phosphate. For example, wt. % levels of dicalcium phosphate may range from 0.5 to 1.5%.
In a preferred embodiment, the product is fortified with one or more vitamins and/or
minerals and/or fiber sources, in addition to the calcium source. These may include any or
all of the following:
 [0064]
Iron (e.g., as Ferric Orthophosphate), copper (e.g., as copper sulfate), and Zinc (as Zinc
Oxide). The vitamins and minerals are preferably present at from 5 to 100% RDA,
especially 5 to 50% RDA, most especially from about 15% RDA. The vitamins and/or
minerals may be included within, or external to, the nuggets, provided that processing and
human absorption are not impaired.
 [0065]
 [0066]
Ingredients which, if present, will generally be found within a bar but external to any
nuggets include, but are not limited to, rolled oats, chocolate or compound chips or other
chocolate or compound pieces, cookie and/or cookie dough pieces, such as oatmeal cookie
pieces, brownie pieces, fruit pieces, such as dried cranberry, apple, etc., fruit jelly,
vegetable pieces such as rice, honey and acidulants such as malic and citric acids,
leavening agents such as sodium bicarbonate and peanut butter.
 [0067]
The food bars of the invention may be made by known methods. Ingredients are added to
the foods at a convenient time in the processing, provided that any temperature sensitive
ingredients are not exposed to temperatures which cause degradation of their components.
Likewise, if protein-containing nuggets are present, the processor must be sensitive to any
conditions which could cause degradation of the nugget.
 [0068]
The bars may be single extruded, coextruded, or made by sheeting through a roller
(Sollich).
 [0069]
Extruded nutritional or other food bars may be made by cooking a syrup containing liquid
(at ambient temperature) ingredients and then mixing with dry ingredients. The mixture is
then extruded onto a conveyor belt and cut with a cutter. Any nuggets, e.g., protein
nuggets, are included among the dry ingredients. Any nuggets should only be added to the
syrup when the syrup is at a temperature below that at which any of the nugget
components degrade. Syrup ingredients may include components such as corn syrup,
glycerine (0-20 wt % on total product, especially 0.5 to 10 wt %), lecithin and soybean oil or
other liquid oils. In addition to the nuggets, other dry components include grains, flours
(e.g., rice or peanut), maltodextrin, protein isolates and milk powders.
 [0070]
Food and/or nutritional bars in the form of granola bars may be made by cooking the syrup,
adding the dry ingredients, blending the syrup and dry ingredients in a blender, feeding the
blended mix through rollers and cutting with a cutter.
 [0071]
Chocolates with little or no milk or milk products may be considered so as to maximize the
presence of chocolate antioxidants and, if and to the extent desired, to try to avoid reported
neutralization of antioxidants in the chocolate by milk or its components.
 [0072]
especially 55-65 wt %. Generally, coated bars according to the invention will be made from
and 0-30 wt % coating (e.g, chocolate or compound coating), especially 5-25 wt %,
particularly 10-20 wt % coating.
 [0073]
 [0074]
food bars, including various types of nutrition bars having vitamins and minerals including,
without limitation, snack bars and meal replacement bars. One example would be
granola bars.
 [0075]
Bars according to the invention may be made by combining syrups with salt in a steam
jacketed kettle, cooking to 110-240° F., transferring to single or double arm mixer, and then
adding at room temperature:
 [0000]
Proteins, and mixing,
 [0000]
Adding flavors and oils, and mixing,
 [0000]
Adding vitamin premix, inulin or other (optional) fiber and cocoa,
 [0000]
Adding cookie pieces, and
 [0000]
Cooling the product to 70-92° F.
 [0076]
The product is then transferred to a bar extruder, such as the bar press machine available
from APV Bar Press, Grand Rapids Mich. The bar's core material is extruded into
predetermined shape, the typical dimensions of which are 1.5 inch wide and by ⅝ inch
thick. The Single length extruded rope is then cut to size using a guillotine cutter. The
length is then enrobed in chocolate or chocolate compound coating 98-105° F. and cooled
to set the coating (40-60° F.) in a cooling tunnel. The bar is then packaged.
EXAMPLE 1 Prophetic
 [0077]
A nutrition bar having the following ingredients (all percentages are by weight of
the nutrition bar) is made according to the process set forth above.
High fructose corn syrup 37%

corn syrup 15
salt 0.2
soy protein isolate 9.75
high water activity protein 6.5
calcium caseinate 9.5
vegetable oil 1
flavoring 3.5
vitamin premix 3.2
Fructose oligosaccharide 2
(FOS)
Cocoa powder 5
Cookie pieces 7
40 bars are manufactured as explained above using the above formula. The bars are kept
in accelerated storage conditions at 85° F. Initial bar hardness is measured and is found to
be around 700 gram peak force using the three point bending test using the Texture
Analyzer. Every two weeks, for up to 12 weeks, 6-8 bars are removed from storage and
hardness is measured using the Texture Analyzer. The final bar hardness numbers are
approximately 1200 g peak force. A control commercially available bar has an initial
hardness of 1000 g at week 0. after 12 weeks accelerated storage has a peak force of 3000
g peak force.
EXAMPLE 2 Prophetic
 [0078]
A nutrition bar having the following ingredients (all percentages are by weight of
the nutrition bar) is made according to the process set forth above.
High fructose corn syrup 37%

corn syrup 15
salt 0.2
soy protein isolate 9.75
hydrolyzed whey protein 6.5
(high water activity)
calcium caseinate 9.5
vegetable oil 1
flavoring 3.5
vitamin premix 3.2
Fructose oligosaccharide 2
(FOS)
Cocoa powder 5
Cookie pieces 7
40 bars are manufactured as explained above using the above formula. The bars are kept
in accelerated storage conditions at 85° F. Initial bar hardness is measured and is found to
be around 600 gram peak force using the three point bending test using the Texture
Analyzer. Every two weeks, for up to 12 weeks, 6-8 bars are removed from storage and
hardness is measured using the Texture Analyzer. The final bar hardness numbers are
approximately 900 g peak force. A control commercially available bar has an initial
hardness of 1000 g at week 0. After 12 weeks accelerated storage the control has a peak
force of 3000 g peak force.
 [0079]
 [0080]
weight.
 [0081]
 [0082]
Claims (20)
1. A food bar comprising at least 10 wt %, based on the total weight of peptides in the bar, of high
water activity peptides.
2. The food bar according to claim 1 wherein said high water activity peptides are hydrated at least
to 10 percent prior to inclusion in the bar.
3. The food bar according to claim 1 having at least 20 wt %, based on the total weight of proteins
in the bar, of peptides having a water activity of greater than 0.55.
4. The food bar according to claim 1 which show a hardness of less than 1300 g after 12 weeks
acclerated storage using a three point bending test on a Texture Analyzer.
5. The food bar according to claim 1 wherein at least 8 wt % of said high water activity peptides are
dairy proteins.
6. The food bar according to claim 1 wherein at least 10 wt % of said high water activity peptides
are selected from the group consisting of whey proteins, casein and gelatin.
7. The food bar according to claim 1 comprising from 15 to 35 wt % protein.
8. The food bar according to claim 1 having a moisture content of from 4 to 14 wt %.
9. The food bar according to claim 1 comprising 35 wt % or less of peptides.
10. The food bar according to claim 1 wherein the at least 10 wt % high activity peptides are other
than soy peptides.
are proteins.
are oligopeptides.
13. A food bar comprising less than 35 wt % protein and having at least 10 wt %, based on the total
weight of proteins in the bar, of high water activity oligopeptides.
14. The food bar according to claim 1 having at least 30 wt %, based on the total weight of proteins
in the bar, of proteins having a water activity of greater than 0.55.
15. The food bar according to claim 1 which show a hardness of less than 1300 after 12 weeks of
accelerated storage at 85° F.
16. The food bar according to claim 1 wherein at least 50 wt % of said high water activity
oligopeptides are dairy proteins.
17. The food bar according to claim 1 wherein at least 70 wt % of said high water activity
oligopeptides are selected from the group consisting of whey proteins, soy proteins, casein and
gelatin.
18. The food bar according to claim 1 wherein said peptides comprise oligopeptides and said
oligopeptides comprise from 15 to 35 wt % of said food bar.
19. The food bar according to claim 12 wherein the oligopeptides are selected from the group which
includes hydrolyzed whey protein and hydrolyzed soy protein.
20. A food bar comprising at least 10 wt %, based on the total weight of peptides and amino acids
in the bar, of high water activity peptides and/or amino acids.

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US20070042107A1 *2005-08-172007-02-22Solae, LlcHigh Protein Food Bars Comprising Sugar
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US20080050486A1 *2006-08-232008-02-28Shengying ZhouMethod For Suppression of Fishy
Aromas In Food Products By Proteins
US20090017168A1 *2007-07-112009-01-15Treece Thomas ZFood compositions with dough
binders and methods related thereto
US20140065264A1 *2012-05-042014-03-06Paul Phuong DoNutrition formulation and product
produced therefrom
levels of lactose
CN101375716B2008-09-242012-09-05北京康比特体育科技股份有限公司Energy stick and
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CN102711516A *2009-11-272012-10-03雀巢产品技术援助有限公司Cereal-based food product
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Legal Events
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:GAUTAM.

AKHILESH;GARCIA, ADELA CELESTE;HANDER, RICKY
JOHN;REEL/FRAME:015814/0728;SIGNING DATES FROM 20050117 TO 20050125
Stimulant-containing nutrition bar product and method of

manufacture
Abstract
A stimulant-containing nutrition bar where the stimulant added to the bar exhibits a physical
structure which is compatible with the manufacturing process used to prepare a nutrition bar.
Simultaneously, the physical structure and the chemical composition of the stimulant reduces the
amount of bitter taste which is experienced by a person eating the nutrition bar. Stimulants of the
kind which are useful in the nutrition bar must be approved as food grade materials and are typically
selected from the group consisting of caffeine, theobromine, green tea with high EGCG, taurine,
ginseng, synephrine, and combinations thereof. The amount of stimulant present in the nutrition bar
ranges from about 0.08% by weight to about 0.16% by weight of the nutrition bar.
Images (3)
Classifications
A23L33/22 Comminuted fibrous parts of plants, e.g. bagasse or pulp

US20070172542A1
US Application
Inventor
David Krogsgaard
Current Assignee
NEXT Proteins Inc
Original Assignee
NEXT Proteins Inc
Priority date
2005-07-18
Family: US (1)WO (1)

2006-07-17US11488536Abandoned
2007-07-26US20070172542A1Application
Info
Cited by (8)
Legal events
Similar documents
External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
RELATED APPLICATIONS
 [0001]
This application is related to U.S. Provisional Application, Ser. No. 60/700,546, filed Jul. 18,
2005, which is currently pending. Priority is claimed under Provisional Application Ser. No.
60/700,546.
 [0002]

 [0003]
The invention relates generally to a stimulant-containing nutrition bar and to a method of

making it. More particularly, the composition and structure of the stimulant and the overall
composition of the nutrition bar into which the stimulant is incorporated is described. In
addition, the method of manufacturing a nutrition bar with the stimulant incorporated is
described.
 [0004]
2. Background Art
 [0005]
This section of the application describes the background of the disclosed embodiments of
the present invention. There is no intention, either express or implied, that the background
art discussed in this section legally constitutes prior art.
 [0006]
Confectionary candy products are frequently used to provide a rapid source of energy
through supply of sugars which can be converted to generate energy within the body.
Recently a variety of more healthy confectionary products which contain increased levels of
protein, often in combination with vitamin and mineral nutrients has been offered in the form
of nutrition or health food bars, for example. New food products are being designed to serve
the needs of a purchaser with specific requirements.
 [0007]
Even chewing gum may be used to deliver specific compounds to the body on a timed
release basis. ASPERGUM®, which contains aspirin for timed release has been available
for over 40 years. More recently, chewing gum has been used to provide caffeine in a
physically modified form which provides a timed release in the mouth.
 [0008]
This is described in U.S. Pat. No. 6,165,516, issued Dec. 26, 2000 to Gudas et al., and in
U.S. Pat. No. 6,444,241, issued Sep. 3, 2002 to Tyrpin et al. These patents describe a
method for producing a chewing gum with a controlled release of caffeine, where the
caffeine is physically altered either to speed up release or to slow down release by
modifying the physical structure of the caffeine. The physical structure of the caffeine may
be modified by techniques including encapsulation by a coating, partial coating by
agglomeration, entrapment by absorption, or a combination of these listed techniques.
(Abstract) In some instances, a gum pellet is formed and a coating which contains a sugar
or a polyol and caffeine or a caffeine salt compound is applied over the surface of the gum
pellet (Please see the '241 patent claims). In other instances, caffeine is mixed with an
encapsulating agent to form a physically-modified caffeine having an increased release rate
and then a quantity of this physically-modified caffeine is added to a chewing gum formation
to provide a caffeine level in the gum from about 0.2% to about 5%. (Please see the '516
patent claims).
 [0009]
Caffeine (C8H10N4O2) is the common name for trimethylxanthine. Caffeine is naturally

produced by several plants, including coffee beans, guarana, yerba mate, cacao beans,
and tea. In humans, caffeine is believed to block adenosine receptors in the brain and in
other organs. This reduces the ability of adrenaline to bind to the receptors which typically
slow down cellular activity. As a result, nerve cells which release adrenaline operate at a
faster rate, leading to an increase in heart rate, blood pressure, and blood flow to muscles,
all of this accompanied by an increased release of glucose by the liver. Caffeine also
stimulates the body to increase levels of the neurotransmitter dopamine. This combination
of effects generated by caffeine in the body provides an overall stimulation which may be
used to increase the functional performance rate of the body.
 [0010]
While it may be desirable to make use of caffeine on a limited basis (typically about 300
milligrams per day or less in an adult), to provide stimulation while avoiding the onset of
caffeine intoxication, the addition of caffeine to a food product can result in a very bitter
taste. The bitterness can be masked somewhat by the addition of sweeteners and
flavorings; however, to provide increased flexibility in the taste of the food product, it would
be highly desirable if minimal caffeine were released in the mouth during consumption of
the food product. The manner in which caffeine release may be controlled depends upon
the food product itself and the method by which the food product is manufactured.
 [0011]
The food product developed in the present instance is a nutrition bar, and the goal was to
find a technique for incorporation of a stimulant into the nutritionbar, while reducing the
effect of the stimulant on the taste of the nutrition bar. In addition, the method of
incorporation of the stimulant had to be compatible with available production apparatus
used in the manufacture of a nutrition bar.
 [0012]
FIG. 1 shows a schematic side view of a processing apparatus which is useful in the
manufacture of a nutrition bar.
 [0013]
FIG. 2A shows a schematic bottom view derived from a photograph of a chocolate-

coated nutrition bar, where the overall structure of the bar was too soft at the time it entered
the enrober for chocolate application.
 [0014]
FIG. 2B shows a schematic bottom view derived from a photograph of a chocolate-

coated nutrition bar, where the overall structure of the bar was sufficiently rigid at the time it
entered the enrober for chocolate application.
DETAILED DESCRIPTION OF EXEMPLARY EMBODIMENTS
 [0015]
As a preface to the detailed description presented below, it should be noted that, as used in
this specification and the appended claims, the singular forms “a”, “an”, and “the” include
plural referents, unless the context clearly dictates otherwise.
 [0016]
When the word “about” is used herein, this indicates that the nominal value presented is
accurate to within ±10%.
 [0017]
A stimulant-containing nutrition bar has been developed where the stimulant added to the
bar exhibits a physical structure which is compatible with the manufacturing process used
to prepare a nutrition bar. Simultaneously, the physical structure and the chemical
composition of the stimulant reduces the amount of bitter taste which is experienced by a
person eating the nutritionbar.
 [0018]
Stimulants of the kind which are useful in the nutrition bar must be approved as food grade
materials and are typically selected from the group consisting of caffeine, theobromine,
green tea with high EGCG (epigallo catechin-3-gallate), taurine, ginseng, synephrine, and
combinations thereof. The amount of stimulant present in the nutrition bar ranges from
about 0.08% by weight to about 0.16% by weight of the nutrition bar.
 [0019]
At least a portion of the surface of the stimulant is coated with a food grade material which,
in combination with other ingredients present in the nutritionbar, prevents a person eating
the nutrition bar from experiencing a bitter taste or gritty mouth feel. The coating material
must be one which does not fracture in the blender which is used to blend the coated
stimulant into at least one other material which is present in the nutrition bar. Typically, but
not by way of limitation, the coated stimulant is blended into a dough which forms the main
body or base of the nutrition bar. The coating material must be one which does not melt at
mouth temperature and which is not water soluble. The intent is that the coating material be
dissolved by stomach acids and not by saliva in the mouth. The coating material must also
be able to withstand the temperatures experienced by the portion of the nutrition bar in
which the coated stimulant is present without melting during the nutrition bar formation
process. This formation process will be discussed subsequently herein.
 [0020]
The coating material is typically a fat, since food grade materials include a number and
variety of fats, many of which add a pleasing flavor and creaminess to the overall
composition of a nutrition bar. A fat of the kind useful as a coating material is a solid at
room temperature triglyceride found in adipose animal tissue or in the seeds of plants. Fats
are generally insoluble in water, but soluble in organic solvents. In the embodiments
described herein stearins are used as the stimulant coating. Stearin is a white crystalline
substance, glyceryl stearate. The melting temperature of the coating material used to coat
the stimulant should be higher than about 80° F., and commonly ranges between about 80°
F. and about 160° F. The amount of coating applied over the surface of the stimulant
typically ranges from greater than 10% by weight up to about 50% by weight of the
combined weight of coating and stimulant. Commonly, the amount of coating applied over
the stimulant surface ranges from about 15% by weight to about 40% by weight of the
combined weight of coating and stimulant. Due to the performance vs. cost of the coating
material, frequently the amount of coating applied over the stimulant surface ranges from
about 20% by weight to about 30% by weight, more typically from about 23% by weight to
about 27% by weight.
 [0021]
While the coating need not cover the stimulant to the point that the stimulant is totally
encapsulated, the surface coverage needs to be sufficient that the amount of caffeine
available to be tasted is insufficient to create a bitter taste in the mouth during chewing and
swallowing a bite of the nutrition bar.
 [0022]
If the amount of coating applied over the stimulant surface is excessive, the coating has a
greater tendency to fracture during mixing of the coated stimulant into the dough or other
constituent material of the nutrition bar. This not only causes the mixing to be
inhomogeneous, but also may cause the overall texture of the nutrition bar to become
grainy. One skilled in the art will be able, with minimal experimentation, to adjust the
amount of coating on the surface of the stimulant, depending on the composition of the
portion of the nutrition bar into which the coated stimulant is mixed. so that the mixing
process is compatible and the mixed product is not grainy.
 [0023]
The nutrition bar overall composition must be such that the amount of chewing which is
typically carried out prior to swallowing of a bite of the nutrition bar does not result in a
fracture of the coating sufficient to produce a bitter taste in the mouth. This means
the nutrition bar overall composition needs to be creamy rather than crunchy. Typically the
overall composition of the nutrition bar is such that at least 45% by weight of
the nutrition bar is creamy in texture. One skilled in the art can, with minimal taste testing
determine whether a nutrition bar overall composition needs to be adjusted to be more
creamy, since a taste which is sufficiently bitter to be undesirable will be experienced in
instances where the overall composition is not sufficiently creamy.
 [0024]
It is necessary to control the temperature of the structure which is becoming

the nutrition bar, as the bar is formed, so that the coating over the stimulant is not melted,
exposing large surface areas of uncoated stimulant. This is discussed in detail
subsequently herein. Further, it is necessary to control the temperature of the nutrition bar
at the time of application of the exterior coating on the nutrition bar (a chocolate coating is
common, for example). Such coatings are typically applied in an enrober, where the exterior
coating is applied over the upper surface of the nutrition bar by immersion in a molten
cascade of coating material, while the bottom surface of the nutritionbar structure travels on
a wire mesh conveyor belt which is immersed about one quarter of an inch in the coating
material. If the temperature of the nutrition bar structure is sufficiently high, the nutrition bar
structure softens and begins to sag into the wire mesh conveyor belt, and may become
attached to the wire mesh, making the bar difficult to remove from the conveyor. In addition,
the exterior coating is generally applied in a manner such that excess coating is collected
and recycled. If this coating material becomes contaminated by other components of
the nutrition bar structure which fall through the conveyor belt, the product produced will not
be attractive, weight control of the product is affected, and handling is difficult. In addition,
the shelf life of the nutrition bar may be reduced. We have determined that when
the nutrition bar is higher in sugar and of a low protein content, typically below about 20%
protein by weight, the main body of the nutrition bar structure should be at a temperature
ranging from about 60° F. to about 75° F. at the time the exterior coating is applied. When
the nutritionbar is lower in sugar and higher in protein content, where the protein content
ranges from about 25% by weight to about 40% by weight, the main body of
the nutrition bar structure should be at a temperature ranging from about 80° F. to about
90° F. at the time the exterior coating is applied.
 [0025]
The above described features related to the invention are described in more detail
subsequently herein.
EXEMPLARY EMBODIMENTS
 [0026]
FIG. 1 shows an apparatus of the kind which can be used to manufacture a nutrition bar.
The unique characteristics of each apparatus used to manufacture the nutrition bar place
constraints on the composition of the nutrition bar and on the process conditions which may
be used during manufacture of the nutrition bar. It is not intended that the nutrition bar
composition or the method of manufacturing the nutrition bar be limited by the description of
the apparatus provided in FIG. 1. The description provided below is exemplary, so that one
skilled in the art can develop similar apparatus, nutrition bar compositions, and methods of
manufacture with minimal experimentation.
 [0027]
An apparatus 100 shown in FIG. 1, which may be used in the manufacture of nutrition bars,
includes a first conveyor belt 102, typically fabricated from a fluorocarbon-containing
polymeric material to form a solid non-stick surface 103. A container 104 is used to supply
the material which forms the main body or base layer of a nutrition bar.
 [0028]
The material used to form the main body is typically a dough 106. The dough typically
includes various sugars, polyols, non-polyols, and artificial sweeteners of the kind known in
the art; proteins; fats; flavorings; and specialized additives, such as emulsifiers, depending
on the product. Examples of the kinds of natural and artificial sweeteners include powdered
sugar, glycerine, sucrose, neotame, and inulin, not by way of limitation. The proteins in
dough 106 may be in the form of wheat protein, soy protein, whey, whey isolates, and
combinations thereof, by way of example and not by way of limitation. The dough typically
contains a modified food starch which acts as a flow and mixing aid. In one of the more
commonly used embodiments of a caffeine-containing nutrition bar, the coated stimulant is
mixed into the dough 106.
 [0029]
In a low protein embodiment of the dough, where the protein content in the dough ranges
from about 13% by weight of the dough to about 22% by weight of the dough, a nutrition bar
of the kind described herein may employ a sufficient quantity of sugar to help serve as a
filler, which provides not only a source of immediate energy, but also a bulkier size for the
resulting bar. The sugar is relatively inexpensive, as compared to other fillers such as
protein. However, as the sugar content of the nutrient bar is increased, even though the
sugar has been converted from an initial crystalline form of raw material into a
noncrystalline form within the dough, it may, under certain circumstances, recrystallize
within the nutrition bar during manufacture of the bar. Recrystallization adversely affects
consistency of the nutrition bar in general, causing a grainy texture. The recrystallization of
the sugar may be reversed by taking the nutrition bar temperature above about 150° F.
However, at such high temperature, the coating on the stimulant incorporated into the
dough would melt and the effectiveness of the coating would be reduced, possibly to the
point the coating does not prevent a bitter taste in the nutrition bar. Thus, it is important that
when the coated stimulant is incorporated into the dough, the temperature of at least the
dough portion of the nutrition bar not rise above the temperature at which the coating
material melts.
 [0030]
In addition, in a low protein embodiment of the dough, the liquid content of the dough is
particularly important, to maintain structural stability of the dough. The liquid content of the
dough typically ranges from about 15% by weight to about 22% by weight. The water
content of the liquid is carefully controlled, due to the high sugar concentration, so that the
water portion of the liquid makes up from about 1.0% by weight to about 4.50% by weight,
typically about 3.5% by weight to about 4.0% by weight of the dough.
 [0031]
In the low protein embodiment of the nutrition bar, to ensure that the temperature of the
core layer 107 (which is formed from the dough 106) is adequate to maintain the protective
surface of the coating over the stimulant and to maintain adequate structural rigidity during
processing of the nutritionbar to finished product, the liquids added to the dough may be
cooled to a temperature ranging from about 50° F. to about 55° F. prior to mixing, and the
mixed dough may be refrigerated to a temperature ranging from about 50° F. to about 55°
F. prior to being deposited as the sheet of core 107 material on conveyor belt 102.
 [0032]
In a high protein embodiment of the dough, where the protein content in the dough ranges
from about 38% by weight of the dough to about 62% by weight of the dough, the liquid
content of the dough does not need to be as carefully controlled. The liquid content may
range from about 30% by weight to about 40% by weight of the dough. The water content of
the liquid is controlled to make up from about 7.0% by weight to about 15% by weight of the
dough.
 [0033]
In the high protein embodiment of the nutrition bar, the temperature of the core
layer 107 can be considerably higher. It is not necessary to cool the liquids added to the
dough 106, and it is not necessary to refrigerate the dough after mixing; so, the dough,
which is typically at a temperature of about 80° F. to about 100° F. after mixing, can be sent
directly to the extruding rollers 108 after mixing.
 [0034]
The dough 106 is fed through rollers 108 (or another depositing apparatus), to provide a
sheet or layer of “core” material 107 which travels on the upper surface of conveyor
belt 102. Other components of a nutrition bar may be deposited over the core layer 107. For
example, in the manufacture of a nutrition bar of the kind illustrated in FIG. 1,
peanuts 112 are fed from a peanut container 110 onto the upper surface 105 of core
layer 107, where the peanuts 112 are depressed into the surface 105 of core layer 107 by
the action of a pressing device 114. Subsequently caramel 118 is applied from a caramel
container 116 onto the surface of a caramel wheel 120, which is used to apply the caramel
over the upper surface 105 of the core layer 107and the peanuts 112 which have been
pressed into the upper surface 105 of core layer 107.
 [0035]
Once the layers of the nutrition bar have been deposited, the nutrition bar is transferred
onto another conveyor belt 122 which also typically comprises a solid surface 123 which is
a non-stick surface such as a polymerized fluorocarbon surface. The core layer 107 with
overlying layer of caramel and peanuts 109 is then processed through a first cooling
tunnel 124 which makes use of cold air convection cooling unit 125 to provide cooling to
this layer and the underlying core layer 107. The overall temperature of a low
protein nutrition bar is typically in the range of about 60° F. to about 75° F. after exiting the
cooling tunnel 124. The overall temperature of a high protein nutrition bar is typically in the
range of about 80° F. to about 90° F. after exiting cooling tunnel 124. This temperature is
dictated by the processing steps which follow. For example, a slitter 126 with multiple
slitting blades (not shown) is used to slit the core layer 107 and overlying layer 109 into
strips, followed by a guillotine 128, which is used to cut the slit layers into bars 111. If the
bar temperature is too high, causing the core layer 107 to be too soft, the caramel layer,
peanuts included, illustrated as layer 109 in FIG. 1, peels up at the slitter, leaves the
surface 105 of core layer 107 and wraps around the slitter 126. To avoid this, the overall
average temperature of the core layer 107 and overlying layer 109 should be below about
70° F., and typically ranges from about 60° F. to about 70° F.
 [0036]
If the overall temperature of the nutrition bar 111 is too low, it may not be possible to slice
the caramel, and the ends of the nutrition bar 111 may tend to crush and spread when they
are guillotined, providing a poor appearance and making packaging difficult. Considering
this, the overall temperature of the multiple layers 107 and 109 should not be below about
60° F.
 [0037]
Once the multiple layered nutrition bar layer has been sliced and cut into
individual bars 111, these bars are frequently coated with an exterior coating which
provides a desired flavor and texture and assists in improving the shelf life of
the nutrition bar. A common, popular coating is chocolate. Chocolate coatings are applied
to encapsulate the interior of the nutrition bar as nearly as possible. Typically
the nutrition bar is not completely encapsulated, as there are a few minor breaches in the
coating on the bottom of the nutritionbar which is in contact with the conveyor belt which is
present while the chocolate coating is applied. Commonly in the industry, an enrober 136 is
used to apply a chocolate material 135 onto the surface of the nutrition bars111, as
illustrated in FIG. 1. The chocolate is applied from an enclosure 138above the conveyor
belt 132 and from an enclosure 139 below the conveyor belt 132.
 [0038]
The chocolate applied to the upper surface of nutrition bars 111 from enclosure 138 is
applied using a “waterfall” 130 of chocolate which falls over the upper surface
of nutrition bars 111 as they pass under the waterfall. Excess chocolate coating may be
blown off the surface and into underlying enclosure 139 by an air knife 134, as illustrated
in FIG. 1. The conveyor belt 132 is a wire mesh structure 133, and the chocolate coating
material 135applied to the bottom of nutrition bars from enclosure 139 is applied through
the wire mesh structure 133, which is submersed about one quarter inch into the level of
the chocolate material 135 contained in enclosure 139. Toward the end of conveyor
belt 132, the wire mesh structure 133, supported by a roller (not shown) rises above the
surface level of chocolate material 135, where a lick roller (not shown) removes excess
chocolate from the bottom of the nutrition bar 111.
 [0039]
If the overall temperature of the nutrition bar 111 is too high at the time it is transferred to
the surface of conveyor belt wire mesh structure 133, the bar will sink into the wire mesh
structure 133, become entangled there and cause problems. The bar is difficult to remove
from the conveyor belt 132 and materials from the main body of the nutrition bar 111 will
pass through the wire mesh structure 133 and contaminate the chocolate material 135 in
enclosure 139. Not only does this interfere with the application of chocolate material 135,
but the nutrition bar 111 is not attractive after the chocolate coating and adheres to the
conveyor belt 142 which is used to move the chocolate-coated nutrition bars to a second
cooling tunnel 140 which is used to set the chocolate on the nutrition bar 111.
 [0040]
Since the temperature of the liquid chocolate which is applied over the surface of the
nutrient bar 111 is typically in the range of about 105° F. and about 115° F., and since heat
will be transferred from this coating material to the nutrient bar 111, some cooling of the
nutrient bar 111 is required to compensate for this heat transfer.
 [0041]
Considering all of the factors involved, the overall temperature of the core layer 107 of a low
protein bar entering the enrober should range between about 60° F. and about 75° F., and
the temperature of the core layer 107 of a high protein bar entering the enrober should
range between about 60° F. and about 90° F. Subsequent to leaving the enrober 136,
the nutrition bars 111 are passed through a second cooling chamber 140 which sets the
chocolate exterior coating 137 using cooling from cold air convection cooling unit 145. The
conveyor belt 142 used to transport the nutrition bars 111 with exterior coating 137 typically
presents a solid, non-stick surface of the kind previously described. The cooled,
coated nutrition bars 111 are then unloaded from conveyor belt 142 and packaged for sale
(not shown).
 [0042]
FIGS. 2A and 2B illustrate the difference between a low protein nutrition bar which was too
soft at the time it entered the enrober 136, and one which was at the proper
temperature. FIGS. 2A and 2B are schematics illustrating the bottom surface of
the nutrition bar 111 which was in contact with the surface of the wire mesh structure 133.
In FIG. 2A, a chocolate-coated nutrition bar 200 bottom surface 203 shows a number of
irregularities, where the bottom surface 204 of the core layer 107 protrudes through the
chocolate 202. This effect was caused by the nutrition bar 111 overall temperature being
too high (at about 80° F.) at the time the bar entered the enrober 136. In FIG. 2B, a
chocolate-coated nutrition bar 220 bottom surface 223 shows a good finish, where there is
no protrusion of the core layer 107, and the only evidence of contact with the wire mesh
structure 133 of enrober 136 are a few minor lines or cracks in the chocolate layer
surface 223. This good result was achieved when the same nutrition bar 111 composition
as that illustrated with respect to FIG. 2A was applied at a core layer 107 temperature of
about 70° F.
 [0043]
While the invention has been described in detail above with reference to particular
exemplary embodiments, various modifications within the scope and spirit of the invention
will be apparent to those of working skill in this technological field. One skilled in the art,
upon reading applicants'disclosure, purchase processing apparatus and adjust process
variables, to achieve the effects which are required by the concept and practical aspects of
the invention.
 [0044]
The claims which are appended are representative of the subject matter which is described
herein. These claims, while limiting the subject matter which the inventors would be able to
protect by a patent issued with these claims, are not intended to be limiting with respect to
subject matter which may later be claimed in view of the disclosure herein.
Claims (35)
1. A stimulant-containing nutrition bar, where the amount of stimulant present in the nutrition bar
ranges from about 0.08% by weight to about 0.16% by weight of the nutrition bar, wherein the
stimulant added to the nutrition bar is at least partially coated with a food grade organic polymer
which melts at a temperature in excess of about 80° F., and wherein an amount of food grade
organic polymer coating present is greater than 10% by weight of the combined weight of coating
and stimulant, whereby the taste of the nutrition bar is not bitter.
2. A stimulant-containing nutrition bar in accordance with claim 1, wherein the composition of at
least 45% by weight of the nutrition bar is creamy in texture.
3. A stimulant-containing nutrition bar in accordance with claim 2, wherein said food grade organic
polymer is a fat.
4. A stimulant-containing nutrition bar in accordance with claim 3, wherein the fat is a triglyceride.
5. A stimulant-containing nutrition bar in accordance with claim 4, wherein the triglyceride is stearin.
6. A stimulant-containing nutrition bar in accordance with claim 1 or claim 2, or claim 3, or claim 4,
or claim 5, wherein the stimulant is selected from the group consisting of caffeine, theobromine,
green tea with high EGCG, taurine, ginseng, synephrine, and combinations thereof.
7. A stimulant-containing nutrition bar in accordance with claim 6, where the amount of the food
grade organic polymer coating applied over a surface of the stimulant rages between about 10% by
weight and about 50% by weight of the combined weight of coating and stimulant.
8. A stimulant-containing nutrition bar in accordance with claim 7, where the amount of food grade
organic polymer coating ranges from about 15% by weight to about 40% by weight of the combined
weight of coating and stimulant.
9. A stimulant-containing nutrition bar in accordance with claim 8, where the amount of food grade
organic polymer coating ranges from about 20% by weight to about 30% by weight of the combined
weight of coating and stimulant.
10. A method of manufacturing the stimulant-containing nutrition bar of claim 1, wherein the amount
of coating material applied to a surface of the stimulant ranges between about 10% by weight and
about 50% by weight of the combined weight of coating and stimulant, whereby the coating material
does not fracture in the blender which is used to blend the coated stimulant into at least one other
material which is present in the nutritionbar.
11. A method of manufacturing the stimulant-containing nutrition bar of claim 10, wherein the
amount of coating material applied to a surface of the stimulant ranges from about 15% by weight to
about 40% by weight of the combined weight of coating and stimulant.
12. A method of manufacturing the stimulant-containing nutrition bar of claim 11, wherein the
amount of food grade organic polymer coating ranges from about 20% by weight to about 30% by
weight of the combined weight of coating and stimulant.
13. A method of manufacturing the stimulant-containing nutrition bar of claim 10, or claim 11,
or claim 12, wherein the coated stimulant is blended into a dough which forms the main body or
base of the nutrition bar.
14. A method in accordance with claim 10 or claim 11, or claim 12, wherein the melting temperature
of the coating material used to coat the stimulant is sufficiently high that the coating material does
not melt during fabrication of the nutrition bar.
15. A method in accordance with claim 14, wherein the melting temperature of the coating material
ranges between about 80° F. and about 120° F.
16. A method in accordance with claim 13, wherein the temperature of the dough portion of
the nutrition bar at the time an exterior coating is applied to the surface of the nutrition bar is
sufficiently low that the nutrition bar does not sag into a wire mesh conveyor belt used to transport
the nutritionbar through an apparatus which applies the exterior coating.
17. A method in accordance with claim 16, wherein the exterior coating which is applied is a
chocolate coating, and wherein the temperature of the dough ranges between about 70° F. and
about 90° F.
18. A method in accordance with claim 17, wherein a protein content present in the nutrition bar
ranges from about 6% by weight to about 10% by weight, and wherein the dough temperature at
the time the exterior coating is applied ranges between about 60° F. and about 75° F., whereby
the nutrition bar does not sag into a wire mesh conveyor belt during application of said exterior
coating.
19. A method in accordance with claim 17, wherein a protein content present in the nutrition bar
ranges from about 25% to about 35%, and wherein the dough temperature at the time the exterior
coating is applied ranges between about 70° F. and about 90° F., whereby the nutrition bar does
not sag into a wire mesh conveyor belt during application of said exterior coating.
20. A stimulant-containing low protein nutrition bar, where the amount of stimulant present in
the nutrition bar ranges from about 0.17% by weight to about 0.36% by weight of the core layer of
the nutrition bar, wherein the stimulant added to the nutrition bar is at least partially coated with a
food grade organic polymer which melts at a temperature in excess of about 80° F., and wherein an
amount of food grade organic polymer coating present is greater than 10% by weight of the
combined weight of coating and stimulant, whereby the taste of the nutrition bar is not bitter.
21. A stimulant-containing low protein nutrition bar in accordance with claim 20, wherein said food
grade organic polymer is a fat.
22. A stimulant-containing low protein nutrition bar in accordance with claim 21, wherein the fat is a
triglyceride.
23. A stimulant-containing low protein nutrition bar in accordance with claim 22, wherein the
triglyceride is stearin.
24. A stimulant-containing low protein nutrition bar in accordance with claim 20 or claim 21 or claim
22, or claim 23, wherein the stimulant is selected from the group consisting of caffeine,
theobromine, green tea with high EGCG, taurine, ginseng, synephrine, and combinations thereof.
25. A stimulant-containing low protein nutrition bar in accordance with claim 24, where the amount
of the food grade organic polymer coating applied over a surface of the stimulant rages between
about 10% by weight and about 50% by weight of the combined weight of coating and stimulant.
of food grade organic polymer coating ranges from about 15% by weight to about 40% by weight of
the combined weight of coating and stimulant.
28. A stimulant-containing high protein nutrition bar, where the amount of stimulant present in
the nutrition bar ranges from about 0.12% by weight to about 0.25% by weight of the core layer of
the nutrition bar, wherein the stimulant added to the nutrition bar is at least partially coated with a
food grade organic polymer which melts at a temperature in excess of about 80° F., and wherein an
amount of food grade organic polymer coating present is greater than 10% by weight of the
combined weight of coating and stimulant, whereby the taste of the nutrition bar is not bitter.
29. A stimulant-containing high protein nutrition bar in accordance with claim 28, wherein said food
grade organic polymer is a fat.
30. A stimulant-containing high protein nutrition bar in accordance with claim 29, wherein the fat is a
triglyceride.
31. A stimulant-containing high protein nutrition bar in accordance with claim 30, wherein the
triglyceride is stearin.
32. A stimulant-containing high protein nutrition bar in accordance with claim 28 or claim 29 or claim
30, or claim 31, wherein the stimulant is selected from the group consisting of caffeine,
theobromine, green tea with high EGCG, taurine, ginseng, synephrine, and combinations thereof.
33. A stimulant-containing high protein nutrition bar in accordance with claim 32, where the amount
of the food grade organic polymer coating applied over a surface of the stimulant rages between
about 10% by weight and about 50% by weight of the combined weight of coating and stimulant.

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Cited By (8)

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incorporated therein
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Legal Events
Owner name: NEXT PROTEINS, INC., CALIFORNIA
Free format text: SECURITY AGREEMENT;ASSIGNOR:FORWARD FOODS,

LLC;REEL/FRAME:018234/0220
Owner name: THE CIT GROUP/COMMERCIAL SERVICES, INC., CALIFORNI
Free format text: SECURITY AGREEMENT;ASSIGNOR:FORWARD FOODS,


Nutrition bar with amino acid supplement
Abstract
A fruit-based nutrition bar includes free form amino acids added to the bar as supplements.
The nutrition bar may include any number of added ingredients and selected amino acids are
incorporated in specific functional amounts and proportions.
Images (4)
Classifications
A23L33/175 Amino acids
US7247336B1
US Grant
Inventor
Edwin Fitzjarrell
David Heron
Current Assignee
Metabolic Maintenance Products Inc
Original Assignee
Metabolic Maintenance Products Inc
Priority date
2004-09-07
Family: US (1)
2007-07-24US7247336B1Grant
Info
Cited by (3)
Legal events
Similar documents
External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
FIELD OF THE INVENTION
This invention relates to a nutrition bar and more particularly to a nutrition bar that incorporates an
amino acid supplement formulation.
BACKGROUND AND SUMMARY OF THE INVENTION
There are many types of nutrition bars and other “snack” bars available on the market, and many
consumers use such products as a convenient food source. For example, grain based bars such as
granola bars are easy to carry and provide a healthy, good tasting food that is consumed by active
people such as hikers and athletes, and by everybody else. Because grain-based nutrition bars are
convenient and healthy, they have become a very popular product.
One type of bar that has become popular in the recent years is commonly called an “energy bar” or
“performance bar.” These products are typically especially formulated for use by active individuals
such as athletes, and include ingredients that are intended to boost athletic performance,
endurance, etc. Such energy bars provide an easy way for athletes to consume foods that are
especially formulated to improve performance.
Similarly, many individuals use amino acid supplements as dietary supplements or as directed by
health professionals. Active individuals such as athletes often consume amino acid supplements,
which typically are provided in the form of capsules or tablets, in order to obtain improved results in
sporting events.
Although some energy bars are formulated to incorporate elevated levels of protein, there is an
ongoing need for foods that are formulated to provide specialized nutritional requirements.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
The nutrition bar of the present invention is formulated to incorporate a blend of free form amino
acids in amounts designed to provide specific nutritional benefits. In its most preferred embodiment
the present invention is a combination of amino acids formulated into a fruit-based “energy bar” or
“performance bar” that tastes good and thus provides a readily available source of amino acids in
the form of a food product that is easy to consume. Although the nutrition bar of the present
invention is formulated primarily for active users such as athletes, the benefits of the amino acids
formulated into the bar will be of use to many other consumers as well.
The bar detailed herein incorporates a specifically blended combination of free form amino acids
with other ingredients to formulate a bar. The combination of the amino acid blend with the fruits
and grains and other components thus defines a good-tasting food-based delivery system for the
amino acid blend. The presence of natural fruit sugars in the bar aids in the digestion and
absorption of amino acids. Detailed formulations for the present invention are given below.
Nonetheless, the invention is primarily embodied in a bar that is fruit-based and contains the amino
acids (and other components) set forth in the blended combination below in table A. As detailed
below, the fruit-based bar may include many other optional ingredients that provide many functional
benefits and enhance aspects such as flavor, etc.
TABLE A
Amino Acid
Blend
Concentration Range
(weight percent in
Amino Acid Blend
blend)
TABLE A
7-
A. L-histidine HCL
15
7-
B. L-leucine
15
7-
C. L-phenylalanine
15
7-
D. L-lysine HCL
15
7-
E. L-arginine HCL
15
7-
F. L-valine
15
2-
G. L-isoleucine
10
2-
H. L-alanine
10
2-
I. L-glutamine
10
2-
J. Alpha ketoglutaric acid
10
2-
K. L-methionine
10
2-
L. L-threonine
10
M. Pyridoxal 5-phosphate 0-1
blend of amino acids and other compounds set forth in Table A is prepared by blending the free
form components in the proportions noted to form a dry blend that is referred to herein as the
“amino acid blend.” Because the amino acids are free form, they are quickly absorbed into the
blood stream, especially in the performance bar formulated as described herein, which includes
significant sources of fruit sugars, which aid in the absorption of the amino acids. Pyridoxal 5-
phosphate is not an amino acid but instead is the active co-enzymatic form of vitamin B6. It is
included in the amino acid blend because it is useful for the metabolism of the amino acids. It could
eliminated from the amino acid blend described above and instead added into the nutrition bar
formula described below as a separate ingredient. Moreover although it is a preferred component, it
is optional and thus could be eliminated from the formulation of the bar altogether.
The foregoing amino acid blend is specially formulated to closely mimic the amino acids found in
eggs because these specific amino acids and the relative percentages in which they are found in
eggs are widely considered to be an ideal combination of amino acids.
A first preferred nutrition bar according to the present invention is prepared by combining the
ingredients set forth below in Table B:
TABLE B
Nutrition Bar
1
Concentration Range
(weight percent in blend) [most

preferred
Ingredient amount]
A. fruit base blend 92.50-97.50 [95.45]
B. amino acid blend 2.50-7.50 [4.55]
C. binder as needed
The fruit base blend is preferably a combination of organic fruits including bananas, apricots,
mango, raisins, prunes, apple, strawberry and other fruits, and organic grains including oats, and
other optional ingredients, as set forth below, and may be for example a commercially available
granola mix. Although oats are the primary grain used in the formulations described herein, other
grains may be substituted for the oats with good results. Likewise, the percentage and types of
fruits used in the fruit base blend may be varied widely. The binder is preferably a liquid
carbohydrate sweetener such as a nutritive sweetener that is shelf stable and which binds the
particles in the fruit base blend together. A preferred binder is commercially available from
Advanced Ingredients, Inc. of Capitola, Calif. (www.advancedingredients.com) and is sold under the
brand name EnergySmart™. The EnergySmart™ product is a viscous syrup that is shelf stable and
contains fruit juice combined with natural grain dextrins.
The nutrition bar set forth in Table B is processed by first thoroughly blending the fruit base blend
with the amino acid blend in a suitable blender. The binder is then added in an amount sufficient to
bind the dry ingredients and the combination is blended to thoroughly mix the ingredients. The
resulting mixture is then rolled out onto a suitable surface and is formed into a sheet having a
desired thickness. The sheet is then cut into bars of the desired shape and the bars are packaged.
As noted in Table B, in the most preferred embodiment the amino acid blend is incorporated into
the bar at a weight percentage (relative to the fruit blend) of 4.55%. The preferred net weight of the
finished, packaged nutrition bar is about 66 g. At this weight the amount of the amino acid blend
delivered to the consumer is within the range that is desirable for consumption as part of a
supplemental dietary formulation. More specifically, with a 66 g nutrition bar that includes the amino
acid blend at 4.55% by weight, the bar contains approximately 3.00 g of the amino acid blend set
forth in Table A. Including the amino acid blend within the range noted in Table B has been found to
produce a product that is good tasting, and the flavor from the amino acid blend does not adversely
affect the flavor for most consumers.
A more detailed formulation for a nutrition bar according to the present invention is given in Table C,
below: Table C: Nutrition Bar 2:
Concentration Range
(weight percent in blend)
Ingredient [most preferred amount]
A. Rolled oats 4.00-8.00 [6.26]
B. cut oats 2.00-4.00 [2.94]
D. flax seed 1.00-3.00 [1.47]
E. sliced almonds 12.00-17.00 [11.77]
F. dried banana flakes 5.00-7.00 [5.87]
G. dried apricot 9.00-14.00 [11.77]

Concentration Range
(weight percent in blend)
Ingredient [most preferred amount]
H. dried, sugared mango 0.75-3.75 [2.21]
I. raisins 5.00-10.00 [7.35]
J. dried prunes 4.50-7.50 [7.35]
K. dried cranberries 4.25-7.00 [5.00]
L. dried pineapple 3.50-6.50 [4.41]
M. dried apple 6.50-11.25 [8.82]
N. pumpkin seeds 0.50-2.50 [1.47]
O. dried apple flakes 4.00-6.50 [5.15]
P. dried strawberry flakes 0.50-3.25 [1.47]
Q. amino acid blend 2.50-7.50 [4.55]
R. chromium picolinate (11.70%) 0.0001-0.0005 [0.0015]
S. binder 0.50-4.00 [2.94]
*The granola blend may be any commercially available granola product having the ingredients
desired in the particular formulation. One source of commercially available granola blends
suitable for use in the formulations according to the present invention is GloryBee Foods, Inc. of
Eugene, Oregon (www.glorybee.com). The ingredients labeled A through P comprise the fruit
base blend. Of the ingredients in the fruit base blend, the fruit components comprise about 64
percent, the grain components about 20 percent, and the remaining components about 16
percent. These are preferred percentages for the fruit base blend but those of ordinary skill in
the art will recognize that a performance bar as claimed herein may be made with different
relative percentages of these ingredients.
Chromium picolinate is present in the formula as a source of chromium, which is know to work with
insulin as cells take in glucose. Accordingly, the presence of chromium picolinate aids in the cellular
uptake of the fruit sugars present in the bar.
The formulation set forth in Table C is specifically for a finished nutrition bar having a net weight of
about 66 g. It will be appreciated that other than the three ingredients referenced in Table B, the
specific components of the nutrition bar formula in Table C may be seen as optional, although they
comprise a preferred combination of ingredients.
A nutrition bar according to the formulation of Table C is manufactured by combining all of the dry
ingredients in a suitable blender (that is, everything in Table C except the binder) and thoroughly
mixing the ingredients with sufficient agitation to insure uniform dispersion or all ingredients
throughout the blend. The binder, which as noted above preferably is a liquid sweetener, is then
added and the combination is blended so that all dry ingredients are coated with the liquid binder.
The blend tends to warm somewhat during the mixing action; if necessary, the ingredients may be
mixed in a blender fitted with a cooling system such as a jacketed tank. The blend is then spread or
rolled onto a surface such as a flat table to form a sheet having a desired thickness, and the sheet
is allowed to cool to room temperature. The sheet is then cut into bars having the desired shape
and weight (preferably 66 g). The individual barsare then packaged as desired; typically,
the bars are packaged in individual wrappers.
Each 66 g bar is formulated to contain 3.0 grams of the amino acid blend, which results in the
following components (table D).
TABLE D
amount of amino acid in 3.0 grams of amino acid

blend
Amount in 3.0 g of blend (in

mg)
Amino Acid (per range set forth in Table A)
0.21-
A. L-histidine HCL
0.45
0.21-
B. L-leucine
0.45
TABLE D
0.21-
C. L-phenylalanine
0.45
0.21-
D. L-lysine HCL
0.45
0.21-
E. L-arginine HCL
0.45
0.21-
F. L-valine
0.45
G. L-isoleucine 0.06-0.3
H. L-alanine 0.06-0.3
I. L-glutamine 0.06-0.3
J. Alpha ketoglutaric acid 0.06-0.3
K. L-methionine 0.06-0.3
L. L-threonine 0.06-0.3
0.00-
M. Pyridoxal 5-phosphate
0.03
Many consumers find amino acid supplements to be rather unpalatable and unpleasant tasting.
Indeed, free form amino acids when added to foods can contribute flavors that are objectionable to
many consumers, and which are relatively difficult to mask. This is at least one reason why free
form amino acids such as those added to the formulations for nutrition bars as described herein are
most typically consumed in the form of tablets and the like. Nonetheless, the formulations of
the nutrition bar set forth herein in tables B and C have a pleasant flavor and the any flavor from the
amino acids does not detract from the overall palatability of the bars.
The nutrition bars described herein define a preferred carrier system for oral delivery of amino acid
supplements. The other components of the nutrition bars add significantly to the overall nutritional
profile and provide a easily consumed food for active consumers such as athletes and the like.
Included in the total carbohydrate analysis set forth below are significant amounts of natural fruit
sugars, which are present in the bar from the fruit sources included therein. In addition to adding
sweetness to the bar, the fruit sugars aid in the digestion and rapid uptake of the amino acids by the
consumer.
A 66 g performance bar formulated according to the recipe set forth above has the following
nutritional characteristics:
a. calories: 240
b. fat calories: 7
c. total fat: 7 g (11%*)
d. saturated fat: 1 g (5%*)
e. cholesterol: 0 mg
f. sodium: 45 mg (2%*)
g. total carbohydrates: 34 g (13%*)
h. dietary fiber: 5 g (20%*)
i. sugars: 25 g
j. protein: 8 g
k. vitamin A: 8%*
l. vitamin C: 50%*
m. calcium: 5%*
n. iron: 2%*
o. vitamin B-6: 250%*
p. chromium: 250%*
*Percent daily values are based on a 2,000 calorie per day diet.
While the present invention has been described in terms of a preferred embodiment, it will be
appreciated by one of ordinary skill that the spirit and scope of the invention is not limited to those
embodiments, but extend to the various modifications and equivalents as defined in the appended
claims.
Claims (13)
1. An edible bar, comprising:
between about 92.50 to about 97.50 percent fruit base blend comprising at least dehydrated fruits,
grain and nuts;
between about 2.50 to about 7.50 percent free form amino acids in an amino acid blend, said amino
acid blend consisting of 7 to 15 percent histidine, 7 to 15 percent leucine, 7 to 15 percent
phenylalanine, 7 to 15 percent lysine, 7 to 15 percent arginine, 7 to 15 percent valine, 2 to 10
percent isoleucine, 2 to 10 percent alanine, 2 to 10 percent glutamine, 2 to 10 percent alpha
ketoglutaric acid, 2 to 10 percent methionine and 2 to 10 percent threonine; and
a binder in an amount sufficient to form the fruit base and amino acids into a bar.
2. The bar according to claim 1 wherein said amino acid blend is present in an amount between
about 4.0 and 5.0 percent and the net weight of the bar is about 66 grams.
3. The bar according to claim 1 wherein said amino acid blend is present in an amount of about
4.55 percent.
4. The bar according to claim 1 wherein said amino acid blend further includes up to about 1
percent pyridoxal 5-phosphate.
5. The bar according to claim 1 wherein said binder comprises a liquid carbohydrate sweetener.
6. The bar according to claim 5 wherein a single serving includes about 25 g sugars, and wherein
said sugars include fruit sugars.
7. The bar according to claim 1 including chromium picolinate.
8. The bar according to claim 1 wherein the fruit base blend comprises at least about 60 percent
fruit and about 15 percent grain.
9. A nutrition bar comprising:
between about 92.50 to about 97.50 percent fruit base blend comprising at least dehydrated fruit in
an amount of at least about 60 percent of the blend, and grain in an amount of at least about 15
percent of the blend;
between about 2.50 to about 7.50 percent free form amino acids in an amino acid blend, wherein
said amino acid blend consists of histidine, leucine, phenylalanine, lysine, arginine, valine each
present in an amount between 7 and 15 percent of said blend, and isoleucine, alanine, glutamine,
alpha ketoglutaric acid, methionine and threonine each present in an amount between 2 and 10
percent of said blend; and
a binder in an amount sufficient to form the fruit base blend and amino acid blend into a bar.
10. The nutrition bar according to claim 9 including between about 0.5 and 4 percent binder, and
wherein the binder is a liquid carbohydrate sweetener.
11. The nutrition bar according to claim 10 packaged in a single serving size configured to deliver to
a consumer at least about 25 g sugars.
12. The nutrition bar according to claim 9 including chromium picolinate.
13. The nutrition bar according to claim 12 including pyridoxal 5-phosphate.
US4055669A *1973-06-041977-10-25Sunmark, Inc.Food bar and process of preparing same
US5612074A *1995-12-211997-03-18Leach; Robin L.Nutrient fortified food bar
US6440449B1 *1998-01-152002-08-27Edward HirschbergMethods of infusing phytochemicals,

nutraceuticals, and other compositions into food products
US20050113287A1 *2003-10-212005-05-26Motion Potion, Inc.Composition to enhance joint

function and repair

Cited By (3)
US20110082198A1 *2009-10-072011-04-07Jiangsu Dehe Bio-Tech Co., Ltd.Theaflavin

compositions, production, and methods to control physiological disorders in mammals
US8282970B22009-10-072012-10-09Jiahgsu Dehe Bio-Tech Co., LtdTheaflavin compositions,

related processes and methods of use
WO2013102873A3 *2012-01-032013-11-07Nestec S.A.Compositions and methods for the stability

of reactive amino acids in a food matrix

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Legal Events
Owner name: METABOLIC MAINTENANCE PRODUCTS, INC., OREGON
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:FITZJARRELL,

EDWIN;HERON, DAVID;REEL/FRAME:015777/0245;SIGNING DATES FROM 20040902 TO
20040907
Nutritional meal replacement high-protein bar, method of making

the bar and improving the flavor and texture thereof
Abstract
A nutritional and/or meal replacement high-protein bar and method for making the bar and
improving the flavor and texture thereof. The high-protein bar of the present invention is of a
composition made up of various ingredients that, in suitable proportions, delivers the requisite
amount of protein to the body that is needed for energy, muscle development, and endurance, while
imparting a delicious taste and texture.
Images (3)
Classifications
A23L33/19 Dairy proteins

US20080187640A1
US Application
Inventor
John H. Owoc
Current Assignee
VITAL PHARMACEUTICAL (VPX SPORTS)
Original Assignee
VITAL PHARMACEUTICAL (VPX SPORTS)
Priority date
2007-02-07
Family: US (1)
2007-02-07US11703307Abandoned
2008-08-07US20080187640A1Application
Info
Cited by (2)
Legal events
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External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
CROSS-REFERENCE TO RELATED APPLICATION
 [0001]
n/a
STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR
DEVELOPMENT
 [0002]
n/a
 [0003]
 [0004]
The invention lies in the field of nutritional food bars. The invention specifically relates to a
nutritional and/or meal replacement high-protein bar and a method for making the bar and
improving the flavor and texture thereof.
 [0005]
2. Description of the Related Art
 [0006]
High-proteins bars, sports bars, nutrition bars or meal replacement bars are commercialized
in the nutritional industry to supplement the levels of protein required for energy, muscle
development, recovery and preserving and endurance.
 [0007]
Nutritional bars containing high levels of proteins suffer from two major disadvantages. One
important disadvantage is that nutritional barscontaining high levels of whey protein have a
tendency to harden to an unacceptable texture after a short period of time. Hardness is
measured in the industry as a g-force and can increase in such bars from 100 g-force to
17000 g-force in a matter of months.
 [0008]
The other important draw back of nutritional bars is poor taste and texture. Many
sports bars are barely palatable; and their texture range from plastic-like, un-chewable
pieces to hard-to-bite masses.
 [0009]
Bar manufacturers have addressed these two issues by adding to their barslarge amounts
of Maltitol Syrups (20-40%) and large quantities of chocolate or carob, whether melted or as
chocolate chips or drops. High amounts of Maltitol syrups are known to produce a severe
laxative effect and high amounts of chocolate bring undesirable levels of sugars and
calories to the bars. Thus, such “remedies” adversely affect the desired characteristics of
the bar instead of improve then.
 [0010]
Consumer awareness has grown to the point where taste and texture are in the forefront. In
addition, consumers are conscious of the consequences of ingesting unnecessary amounts
of sugars. Therefore, there is a need to develop a technologically sound, high-protein
content bar that fulfills the energy supplement requirements of the athlete while at the same
time possesses a palatable taste and a soft chewable texture with a visual and sensory
appeal.
 [0011]
It is accordingly an object of the invention to provide a nutritional and/or meal replacement

high-protein bar and a method for making the bar and improving the flavor and texture
thereof that overcome the hereinafore-mentioned disadvantages of the heretofore-known
devices and methods of this general type and that that fulfills the energy supplement
requirements of the athlete while, at the same time, possesses a palatable taste and a soft
chewable texture with a visual and sensory appeal that does not substantially harden over
the shelf-life of the product.
 [0012]
The present invention relates to a composition or compositions containing various

ingredients used in the preparation of a high-protein bar that, when combined in suitable
proportions to deliver the required amount of protein for energy, muscle development, and
endurance, imparts a palatable taste and texture to the bar and keeps soft over the shelf-
life of the product.
 [0013]
An advantage of the compositions of the present invention is that it extends the shelf-life of
the bars. The bars produced contain a soft-extruded core that will maintain its soft texture
across the product's shelf life. The hardness is maintained over the expected shelf life of
the bars.
 [0014]
Other features that are considered as characteristic for the invention are set forth in the
appended claims.
 [0015]
Although the invention is illustrated and described herein as embodied in a nutritional

and/or meal replacement high-protein bar and a method for making the bar and improving
the flavor and texture thereof, it is, nevertheless, not intended to be limited to the details
described because various modifications and structural changes may be made therein
without departing from the spirit of the invention and within the scope and range of
equivalents of the claims.
 [0016]
The construction and method of operation of the invention, however, together with
additional objects and advantages thereof, will be best understood from the following
description of specific embodiments.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
 [0017]
While the specification concludes with claims defining the features of the invention that are
regarded as novel, it is believed that the invention will be better understood from a
consideration of the following description.
 [0018]
Purees are liquid suspension of vegetables. Purees can be prepared from a vast number of
vegetables. Pumpkin and yam purees, in particular, posses a soft, moist, and pasty
consistency.
 [0019]
Pumpkin puree and sweet potato (yam) purees are used in the confectionary industry for
the preparation of pies, cakes and other pastries. They are also eaten whole in regular
meals. These purees are known for their high content of various vitamins and minerals.
 [0020]
The most common source of protein in high-protein bars is whey protein. Most whey
ingredients are derived from sweet whey. Sweet whey is, then, spray-dried and, through the
use of ultrafiltration and microfiltration, the proteins in whey are concentrated to make high-
protein ingredients. Whey protein is commercialized as Whey Protein Concentrate (34 to
80% protein) or as Whey Protein Isolate (80 to 90% protein). These ingredients occur as
free-flowing, white to tan colored powders that can be admixed with other ingredients in the
preparation of protein bars, cookies, and other bakery products.
 [0021]
The present invention comprises a composition of mixtures of whey protein isolates, whey
protein concentrates, milk protein isolates, soy protein concentrates, soy protein isolates,
and any other protein isolate or concentrate admixed in suitable proportions with pumpkin,
sweet potato, or yam purees or with any other vegetable puree to produce high-
protein barspossessing a highly palatable taste and a soft, moist texture.
 [0022]
The composition may include other ingredients such as natural or artificial sweeteners in
liquid or powder form, syrups, polyols, flavors, honey, salt, cinnamon, unsweetened
chocolate in small quantities, preservatives, natural and synthetic gums, bulking agents
such as glycerin, propylene glycol, natural surfactants and antioxidants such as lecithin and
stearates, vitamin E, tocopherols, etc. Other components that can enhance the nutritional
profile of the bars may also be included, such as oats, peanut butter, almond butter,
sunflower butter, unsaturated fats, peanuts, raisins, etc.
 [0023]
The following examples illustrate typical bar compositions:
 [0024]
The following chart is an example bar composition for a peanut/chocolate bar.
 [0000]
PEANUT/CHOCOLATE
BAR
Percentages Range
Milk Protein Isolate 10–25%

Salt 0.01–0.50%
Oats 0.5–20%
Pumpkin puree 0.5–15%
Yam puree 0.5–15%
Peanut Oil 1–45%
Lecithin 0.01–2%
Water 10–50%
Tocopherols 0.01–1.0%
Xanthan Gum 0.001–5%
0.005–
Potassium Sorbate
0.20%
Glycerin 0.5–15%
Xylitol Solution 0.5–5%
Propylene Glycol 0.5–20%
Semisweet Chocolate Chips 0.5–5%
 [0025]
The following chart is an example bar composition for an almond/sunflower bar.
 [0000]
ALMOND/SUNFLOWER
BAR
Percentages Range
Whey Protein Isolate 5–40%

Salt 0.01–0.50%
Cinnamon 0.01–1%
Oats 0.5–20%
0.005–
Potassium Sorbate
0.20%
Pumpkin puree 0.5–15%
Water 10–50%
Sweet Potato puree 0.5–15%
Almond Oil 1–45%
Sunflower oil 1–45%
Semisweet Chocolate 1–10%
Lecithin 0.01–2%
Vitamin E 0.01–0.5%
Glycerin 0.5–15%
Propylene Glycol 0.5–20%
 [0026]
While the preferred embodiments of the invention have been illustrated and described, it
will be clear that the invention is not so limited. Numerous modifications, changes,
variations, substitutions, and equivalents will occur to those skilled in the art without
departing from the spirit and scope of the present invention as defined by the appended
claims.
Claims (2)
1. A nutritional bar, the bar comprising:

about 10% to about 25% milk protein isolate;
about 0.01 to about 0.50% salt;
about 0.5% to about 20% oats;
about 0.5% to about 15% pumpkin puree;
about 0.5% to about 15% yam puree;
about 1% to about 45% peanut oil;
about 0.01% to about 2% lecithin;
about 10% to about 50% water;
about 0.01% to about 1.0% tocopherols;
about 0.001% to about 5% xanthan gum;
about 0.005% to about 0.20% potassium sorbate;
about 0.5% to about 15% glycerin;
about 0.5% to about 5% xylitol solution;
about 0.5% to about 20% propylene glycol; and
about 0.5% to about 5% semi-sweet chocolate chips.
2. A nutritional bar, the bar comprising:
about 5% to about 40% whey protein isolate;
about 0.01% to about 0.50% salt;
about 0.01% to about 1% cinnamon;
about 0.5% to about 20% oats;
about 0.005% to about 0.20% potassium sorbate;
about 0.5% to about 15% pumpkin puree;
about 10% to about 50% water;
about 0.5% to about 15% sweet potato puree;
about 1% to about 45% almond oil;
about 1% to about 45% sunflower oil;
about 1% to about 10% semisweet chocolate;
about 0.01% to about 2% lecithin;
about 0.01% to about 0.5% vitamin E;
about 0.5% to about 15% glycerin; and
about 0.5% to about 20% propylene glycol.

US20040022901A1 *2002-08-012004-02-05Funk Dean F.Food product and method of preparation
US6713100B1 *1999-08-172004-03-30Nestec S.A.Confectionery product comprising vegetables
solids
US20050226960A1 *2004-04-072005-10-13Boice Brooke CFood bar with reduced hardness
Inc.Food bar
US7407683B2 *1991-01-152008-08-05Nellson Nutraceutical, LlcMethod of preparing a
confectionery product made of protein and carbohydrate materials present in a relative weight ratio
higher than 1
Cited By (2)

JP2014515618A *2012-05-072014-07-03ネステクソシエテアノニムPuree composition having a
specific carbohydrate ratio and methods of use thereof
CN105192721A *2015-10-202015-12-30江南大学Method for improving hardening of texture of
protein bars in storage process
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US117033072007-02-072007-02-07Nutritional meal replacement high-protein bar, method of
making the bar and improving the flavor and texture thereof
US117033072007-02-07Nutritional meal replacement high-protein bar, method of making the bar
and improving the flavor and texture thereof
Legal Events
Owner name: VITAL PHARMACEUTICAL (VPX SPORTS), FLORIDA
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:OWOC, JOHN

H.;REEL/FRAME:019170/0005
Convenient yam nutrition bar
Abstract
The invention discloses a convenient yam nutrition bar. The convenient yam nutrition bar is
prepared from yam flour, soybean meal, carrot meal, sesame meal, groundnut kernel, walnut
kernel, raisin, malto dextrin, white granulated sugar, food flavor, sodium carboxymethyl cellulose
and milk. The convenient yam nutrition bar has the advantages of rational formula, rich and
balanced nutrition, and new, unique and peculiar taste, is ready to eat, convenient to carry and easy
to operate, has heath-care effects of tonifying spleen, removing dampness, benefiting lung and
reinforcing kidney, benefiting essence and tonifying Qi and the like, is a good brain-strengthening
and eyesight-improving product, has effect of treating pale complexion caused by qi and blood
inadequacy, weakness of the spleen and the stomach and the like, has health-care effect of
preventing diseases and aging for aged and elderly people and effects of reducing diseases and
promoting normal growth for children and has good market prospect.
CN102048137A
CN Application
Other languages
Chinese
Inventor
刘庆东
Original Assignee
刘庆东
Priority date
2009-11-05
Family: CN (1)
2009-11-05CN 200910213528
Info
Cited by (4)
Legal events
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External links
Espacenet
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Discuss
Description
A convenient nutritional bar yam Technical Field [0001] The present invention relates to a food, in
particular to a nutritional bar yam convenient. Background technique
[0002] yam, sweet nature, spleen, lung, kidney, a medication, diet often supplies.Modern physicians
Xichun that: "yam spleen double up on to clear, the following can be solid, but can stop the stool
and urine." Allantoic tubers rich in essential amino acids, protein and starch, with a phlegmatic, Su,
choline, fiber, fat, vitamins a, B2, C and calcium, phosphorus, iron, iodine and other minerals, the
body can provide a variety of essential nutrients. Yam biggest feature is capable of supplying a
large amount of human protein mucus, which is a protein polysaccharide, the human body has a
special role in health care, can prevent deposition of fat in the cardiovascular system, to maintain
flexibility of blood vessels to prevent premature atherosclerosis , reduce subcutaneous fat
deposition, to avoid obesity. So, the yam is a very good diet fitness food. Yam for women are
concerned, it contains enough fiber, will produce a sense of fullness after eating, to control the
desire to eat, it is a natural slimming food.Second, the yam itself is a highly nutritious, low-calorie
foods, you can safely eat more fat and not have to worry about.
[0003] prior art will be processed into yam yam paste, yam nutrition powder, canned yams, yam
vermicelli, mountain wine, drink yam, yam dumplings and so on, so far, has not appeared on
domestic and foreign production a convenient yam nutrition barsproducts of the report. SUMMARY
[0004] The object of the present invention is to overcome the shortcomings of the prior art and to
provide a novel, convenient yam nutritional bar.
[0005] The object of the present invention to achieve the above technical solution is adopted:
[0006] A convenient yam nutrition bars, the required starting material in the following parts by
weight ratio of preparation: mountain powder 50-75 parts, 15-25 parts of soy flour, 5-10 parts of
carrot powder, 10-16 parts sesame, 5_10 parts peanut, walnut parts 3_8, 4_9 raisins parts, 10-22
parts of maltodextrin, 5-12 parts of sugar, 0.5 flavorants 2-0. 5 parts of sodium carboxymethyl
cellulose 0. 8- 3 parts, 10-15 parts of milk.
[0007] - easy preparation methods yam nutrition bars, comprising the steps of:
[0008] (1), the mountain powder prepared: choose a mature, well-developed, stout, no decay, no
mildew spots yam, into the tank, rinse with running water; yam scrape the skin will be washed,
quickly cut into 0.5 cm thick slices and immersed in 2% aqueous sodium chloride and 0.2% citric
acid aqueous mixture, remove and dry water Zhejiang; yam steamed steamed through the drying
out; yams sheet fed dryer, baked at 65~70 ° C 20 hours to a moisture content can when 2~8%;
drying the pulverized into yam 200~400 mesh powder.
[0009] (2), to the selection of soybean heteroaryl, washed and dried, fried wok, soybeans ground
into fine powder, too 200~400 mesh sieve.
[0010] (3), the carrot roots removed, cleaned, sliced steamed, dried, ground 200~400 mesh
powder.
[0011] G), sesame, peanuts, walnuts fry, peanuts, walnuts crushed into a particle size of sesame
seeds.
[0012] (5), according to the desired formulation weighed raw materials, fully mixed and stirred
uniformly with a stirrer.
[0013] (6), a twin-screw extruder is processed into different specifications of the rod type. [0014] (7),
cooled and packaged.
[0015] The present invention facilitates yam nutritional bar, a reasonable formula balanced
nutritious, taste new, surprising, special, i.e. ready to open, easy to carry, easy to operate; spleen,
dehumidification, Yifei Gu Shen, essence and the like qi health effects, is brain, eyesight share and
for lack of blood, spleen and stomach, etc. caused by looking not China, there are therapeutic
effect; for the elderly can play a beneficial role in health care and disease prevention senility,
children can play to reduce the role of disease and the promotion of normal development, market
prospects. detailed description
[0016] Example a
quickly cut into 0.5 cm thick sheet, and then immersed in a 2% saline and 0.2% citric acid aqueous
mixture ,, Zhejiang remove dry moisture; yam steamed steamed through the drying out; yam into
the drier, baked at 70 ° C 20 hours to a moisture content of 8% to the time; the dried yam pulverized
into 400 mesh powder.
[0018] O), the soybeans to pick heteroaryl, washed and dried, fried wok, fine ground soybean
powder, filtered through a 400 mesh sieve.
[0019] (3), the carrot roots removed, cleaned, sliced steamed, dried, ground to 400 mesh powder.
[0020] 0), sesame, peanuts, walnuts fry, peanuts, walnuts crushed into a particle size of sesame
seeds.
[0021] (5), taking mountain powder 50 parts, 25 parts of soybean meal, 5 parts of carrot powder,
sesame seeds 16 parts, 5 parts of peanut, walnut 8 parts, 4 parts of raisins, 22 parts of
maltodextrin, sugar 5 parts, 0.5 parts flavor, sodium carboxymethyl cellulose 0.8 parts, 15 parts of
milk, thoroughly mixed, stirred uniformly with a stirrer.
[0022] (6), a twin-screw extruder is processed into different specifications of the rod type.
[0023] (7), cooled and packaged.
[0024] Second Embodiment
seeds.
[0029] (5), 75 parts by taking mountain powder, soy flour 15 parts, 10 parts of carrot powder, 10
parts of sesame, peanuts 10 parts, 3 parts of walnut, raisins 9 parts, 10 parts of maltodextrin, sugar
12 parts, flavorants 0.2 parts, 3 parts of sodium carboxymethyl cellulose, 10 parts of milk,
thoroughly mixed, stirred uniformly with a stirrer.
[0032] Example three
seeds.
[0037] (5), taking mountain powder 63 parts, 20 parts of soybean meal, 7.5 parts of carrot powder,
13 parts of sesame, peanut 7.5 parts, 6.5 parts of walnut, raisins, 7.5 parts malt 16 parts of dextrin,
8.5 parts of sugar, flavorants 0.35 parts, 1.9 parts of sodium carboxymethyl cellulose, 12.5 parts of
milk, thoroughly mixed, stirred uniformly with a stirrer.
Claims (1)
A convenient yam nutritional bars, wherein the required starting material in the following parts by
weight ratio of preparation: mountain powder 50-75 parts, 15-25 parts of soybean meal, 5_10 parts
carrot powder, sesame powder 10-16 parts, parts of peanut 5_10, 3_8 parts walnut, raisins 4-9
parts, 10-22 parts of maltodextrin, 5-12 parts of sugar, 0.5 flavorants 2-0. 5 parts of sodium
carboxymethyl cellulose 0. 2-0. 8 parts, 10-15 parts of milk.
Cited By (4)
CN102342403A *2011-09-212012-02-08山东福田药业有限公司L-arabinose nutritional bar
CN102613634A *2012-04-192012-08-01河南黄河人实业股份有限公司Yam vitality enhancing

porridge beverage and manufacture process of yam vitality enhancing porridge beverage
CN103858968A *2014-03-032014-06-18葛佩富Preparing method of pumpkin seed energy rod
CN104413370A *2013-09-022015-03-18仲景大厨房股份有限公司Easy-brewing instant yam powder

and preparation method thereof
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Legal Events
2011-05-11C06Publication
2013-07-10C02Deemed withdrawal of patent application after publication (patent law 200
Nutritional dietary system, formulation, kit and method for use in

preparing an individual for a predetermined activity
Abstract
This invention relates to a nutritional dietary system, formulation, kit and method for use in
preparing an individual for a predetermined activity which requires a clean digestive tract,
particularly the colon. Such predetermined activities include, but are not limited to, gastrointestinal
surgery and colon screenings. Specifically, the present invention provides an individual low
amounts of fat, dietary fiber and solid food content to minimize stool formation and/or facilitate
removal of stool from the digestive tract prior to the predetermined activity. The present invention
also provides the individual with sufficient calories and nutrition to enable the individual to conduct
daily, routine activities while utilizing the present invention. In one alternative embodiment, the
dietary regimen of the present invention provides a variety of pre-packaged, ready to eat or easy to
prepare nutritional liquid or solid foods which, when coordinated with a laxative regimen, result in
removal of residue such that a medically and/or diagnostically useful procedure can be performed
on the digestive tract.
Images (19)
Classifications
A61K36/00 Medicinal preparations of undetermined constitution containing material from algae,

lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
US6866873B2
US Grant
Inventor
Howard S. Stern
Current Assignee
Bracco Diagnostics Inc
Original Assignee
E-Z-Em Inc
Priority date
2000-10-13
Family: US (2)EP (1)CA (1)DE (1)WO (1)
2003-09-25US20030180393A1Application
2005-03-15US6866873B2Grant
2004US10916047Expired - Fee Related
Info
Non-patent citations (3)
Cited by (51)
Legal events
Similar documents
External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
I. CROSS REFERENCE TO RELATED APPLICATIONS
This is a continuation-in-part of International Application No. PCT/US01/32039, with an international

filing date of Oct. 12, 2001, published in English under PCT Article 21(2) under publication No. WO
02/30439. The International Application claims priority under 35 U.S.C. §119(e) from U.S.
Provisional Application Ser. No. 60/240,569, filed Oct. 13, 2000. Each of these prior applications
and the international publication are incorporated herein by reference in their entirety.
II. FIELD OF THE INVENTION
This invention relates to a nutritional dietary system, formulation, kit and method for use in
preparing an individual for a predetermined activity. Specifically, the present invention provides an
individual low amounts of fat, dietary fiber and solid food content to aid in the minimization in and/or
removal of food residue from the digestive tract. The present invention also provides the individual
with sufficient calories and nutrition to enable the individual to conduct daily, routine activities while
utilizing the present invention. In one alternative embodiment, the nutritional dietary regimen of the
present invention is used to minimize the production of and/or facilitate the removal of food residue
from the digestive tract in an individual preparing for a predetermined medical activity, such as a
medical or diagnostic procedure, including gastrointestinal surgery or colon screening and the like.
In another alternative embodiment, the dietary regimen of the present invention provides a variety
of pre-packaged, ready to eat or easy to prepare nutritional liquid or solid foods which, when
coordinated with a laxative regimen, result in removal of food residue such that a medically and/or
diagnostically useful procedure can be performed on the digestive tract.
III. BACKGROUND OF THE INVENTION
The digestive tract is a major component of the gastrointestinal system. Essentially, it is a tube
about five meters in length of variable cross-sectional areas running from mouth to anus that
includes the mouth, pharynx, esophagus, stomach, small intestine, large intestine, which includes
the colon, also known as the bowel. In the digestive tract, food is propelled by muscular
contractions through its different regions. These contractions are referred to as peristalsis.
Eventually, unabsorbed food residues are moved to the end of the tract and are eliminated from the
body in the form of solids, semi-solids or liquids.
As used herein the term “digestive tract” includes, but is not limited to, the mouth, pharynx,
esophagus, stomach, small intestine and large intestine. Also, as used herein, the terms “food
residue” and “residue” include any composition of matter resulting from digested food and which
has not been absorbed by the body's digestive system, including, but not limited to, any solid, semi-
solid or liquid matter in the digestive tract. Such food residue includes, but is not limited to, any
solid, semi-solid or liquid stool matter.
A digestive tract substantially free of food residue may be desirable, or even necessary, for a variety
of medical reasons. For example, it is often preferable for an individual to undergo surgery with an
empty stomach, or with a stomach containing little or no solid matter, because anesthesia or
medication given to the patient prior to, during, or after surgery may cause the patient to vomit.
Vomiting may pose a health danger if solid particles from the vomit are aspirated.
A substantially or completely residue-free digestive tract may also be desirable or necessary for
surgery on any part of the gastrointestinal system, including, for example, surgery on the colon,
abdomen, esophagus, stomach, duodenum, liver, pancreas, intestines, rectum and anus.
Gastrointestinal surgery may be necessary to treat, for example, diseases such as colon cancer,
rectal cancer, Crohn's disease, ulcerative colitis and diverticulitis.
If the digestive tract is not sufficiently cleansed in preparation for gastrointestinal surgery, there is
risk of infection if, during the surgery, the digestive tract is perforated and food residue inadvertently
contaminates the other organs in the individual's body. This is because the digestive tract
(particularly the stomach and intestines) is full of a variety of ingested material. As this material
makes its way from the stomach toward the anus, the character of the material changes from a
watery, green liquid to a nearly solid stool. Further, as the digested food makes its way toward the
anus, the amount of bacteria in this liquid material increases. Thus, a goal of removing food residue
from the digestive tract is to decrease the amount of bacteria living therein.
With respect to surgery, a substantially or completely residue-free digestive tract can have
numerous benefits. If the operation involves the removal of a segment of large intestine, for
example, it is technically much easier to reconnect a clean intestine than it is to reconnect an
intestine that contains substantial amounts of food residue. Also, a great source of potentially
infectious bacteria in the human body is the large intestine. Eliminating these bacteria by removing
the food residue from the digestive tract greatly decreases the chance of developing an infection
post-operatively. Further, if the surgeon is trying to locate a mass present within the intestine, it is
much easier to feel the mass from the outside if the intestine is at least substantially residue free.
Removal of stool matter from the digestive tract is also necessary to effectively screen for
gastrointestinal abnormalities, including, but not limited to, cancer such as colon cancer. Since
colon cancer is a highly treatable and often curable if detected early, screening tests for detecting
premalignant polyps and colorectal cancers at stages early enough for complete removal are very
important.
Current colon screening procedures include, for example, barium enema, sigmoidoscopy, fiberoptic
endoscopy and virtual endoscopy. The double-contrast barium enema colon screening procedure
uses x-ray imaging, which allows a view of the rectum and of the entire colon. Sigmoidoscopy and
fiberoptic endoscopy procedures involve snaking a fiberoptic tube through regions of the rectum
and colon (part of the large intestine) to view the walls of the intestine. During either procedure, the
physician is able to remove polyps or other abnormalities. Finally, virtual endoscopy utilizes
computer reformation of radiologic images to form images of the colon in two or three dimensions.
Removing sufficient amounts of stool matter from the colon prior to a colon screening procedure is
essential. For some screenings, the colon must be at least substantially free of food residue (e.g.,
stool matter) in order for the optical or video endoscope or x-ray to accurately image the intestine.
Further, stool matter can physically block the progress of the endoscope within the colon, thus
preventing the screening. With respect to virtual endoscopy, stool and colon lesions can be
indistinguishable in computer tomography or other radiologic modality images. Thus, stool matter
can prevent a physician's ability to distinguish pathology from retained fecal debris.
Generally, two procedures are used to remove stool matter from the digestive tract in preparation
for surgery or a colon screening. These regimens include: (1) pharmaco-mechanical preparations
and (2) antibiotic preparations. Pharmaco-mechanical preparations involve taking drugs that cause
the expulsion of the digestive tract's contents in the form of stool and/or diarrhea. An example of
such a preparation is a large volume preparation such as Golytely™, which requires drinking large
volumes to physically flush at least some food residue out of the gastrointestinal tract. Another
example of such a preparation is a smaller volume preparation such as Fleet™ Phospho-Soda or
magnesium citrate, which are saline-cathartic agents that pull additional fluid from the body to
physically flush at least some food residue out of the gastrointestinal tract. Other pharmaco-
mechanical preparations include bisacodyl tablets, suppositories or enemas, which work by
stimulating peristalsis, i.e., by acting on smooth muscle to cause contractions that physically push
food residue out of the gastrointestinal tract.
One problem with some current pharmaco-mechanical preparation techniques is that they
dehydrate the patient. Another problem is that some of the preparations can cause a chemical
imbalance, and thus may not be safe for use by individuals with kidney disease or a known
electrolyte disturbance, for example. Further, mechanical preparation techniques may be difficult to
comply with, since they require consuming large volumes of liquid and abstinence from solid foods.
The antibiotic preparation is administered either orally or intravenously. Oral administration requires
taking a non-absorbable antibiotic the evening before a medical procedure, such as gastrointestinal
surgery. Frequently, however, these antibiotics cause such painful upset stomach or stomach
cramps that the preparation is not completed. While intravenous administration of an antibiotic
immediately prior to surgery may avoid the painful stomach cramping, many doctors choose not to
use the intravenous method. The pharmaco-mechanical preparation and antibiotic preparation are
typically used with a clear-liquid diet. Such a diet generally requires the intake of only clear liquids,
e.g., clear juices, water and minerals, for a period of about 20- to 36-hours prior to a procedure. A
clear liquid diet is used with most stool removal regimens because clear liquids are easily absorbed
by the body, reduce stimulation of the digestive system, and leave no solid food residue in the
digestive tract. A clear liquid diet may also be used alone to maintain the digestive tract at least
substantially free of food residue for a short period of time. Examples of foods that may be
consumed on a clear liquid diet are listed in Table 1. Table 2 lists an example of a 24-hour clear
liquid diet.
TABLE 1
TABLE 1
Examples of Permissible Foods for Clear Liquid

Diet
Food Groups
Group Recommend Avoid
Milk & milk products none all
Vegetables none all
Fruits fruit juices without pulp nectars; all
fresh, canned,
and frozen
fruits
Breads & grains none all
Meat or meat none all
substitutes
Fats & oils none all
Sweets & desserts gelatin, fruit ice, Popsicle all others
without pulp, clear hard

candy
coffee; tea; soft drinks;

Beverages all others
water;
lactose-free, low residue
supplements if approved by
physician
Soups bouillon, consommé all others
fat free broth

TABLE 2
Example of a 24-Hour Clear Liquid

Diet
Sample Menu
Breakfast Lunch Dinner
strained fruit juice 1 cup consommé ¾ cup consommé ¾ cup
strained fruit juice strained fruit juice
1 cup 1 cup
gelatin 1 cup
hot tea with sugar fruit ice ½ cup fruit ice ½ cup
& lemon gelatin ½ cup gelatin ½ cup
hot tea with sugar & hot tea with sugar
lemon & lemon
The diet listed in Table 2 provides about 600 calories, 6 grams (g) of protein and about 209 g of
carbohydrates. The diet also provides about 1,500 milligrams (mg) of sodium and 1,440 mg of
potassium. The diet contains virtually no fat. Thus, a drawback of the clear liquid diet is that it does
not adequately supply sufficient levels of calories and nutrients. Because traditional clear liquid
diets provide almost no nutritional value, it is common for individuals to suffer from lightheadedness
and drowsiness when adhering to such a diet, thus making it is difficult to perform daily, routine
activities. At times, an individual on the clear liquid diet experiences such severe symptoms that a
doctor prescribes medication such as metaclopramide, and other anti-nausea drugs. A discussion
of clear liquid diets known in the art is contained in Appendix A of U.S. Provisional Application
Serial No. 60/240,569, which is herein incorporated by reference.
It is also known in the art for physicians to recommend a low-fiber, low-residue diet as part of the
treatment for certain conditions such as diverticulitis, inflammatory conditions of the bowel, colitis
and Chron's disease. A discussion of low fiber, low residue diets known in the art is contained in
Appendix B of U.S. Provisional Application Serial No. 60/240,569, which is herein incorporated by
reference. Examples of foods that may be consumed by a patient on a low residue, low fiber diet
are listed in Table 3. Table 4 lists an example of a 24-hour low fiber diet.
TABLE 3
Examples of Permissible Foods for Low

Fiber Diet
Food Groups
Group Recommend Avoid
Milk & milk products (2 or all milk products Low Residue Diet only 2
more cups daily) cups daily of all milk
products
lettuce; vegetable juice vegetable juices with

Vegetables
without pulp,
(3 or more servings daily) pulp; the following cooked raw vegetables except
lettuce, cooked
vegetables: yellow squash
vegetables
(without seeds), green not on Recommended

beans, list
wax beans, spinach,

pumpkin,
eggplant, potatoes, without

skin,
asparagus, beets, carrots
fruit juices without pulp,

Fruits (2 or more servings fruit-juices with pulp,
canned
daily) fruit except pineapple, ripe canned pineapple, fresh
bananas, melons fruit except those on

TABLE 3
Recommend list, prunes,
prune juice, dried fruit,

jam,
marmalade
bread and cereals made whole-grain breads,

Starches-Breads & grains (4
from cereals,
refined flours, pasta, white

or more servings daily) rice, pasta; bran cereal;
rice
oatmeal
chunky peanut butter,

Meat or meat substitutes (5 meat, poultry, eggs, seafood
nuts,
or 6 oz daily) seeds, dried beans, dried
peas
Fats & oils (servings depend all oils, margarine, butter coconut
on caloric needs)
all sweets and dessert,

Sweets & desserts (servings desserts containing nuts,
except
depend on caloric needs) those on the “Avoid” list coconut
all, except those on the

Miscellaneous popcorn, pickles,
“Avoid”
list horseradish, relish
TABLE 4
Example of a 24-Hour Low Fiber

Diet
Sample Menu
TABLE 4
Breakfast Lunch Dinner
orange juice fish or veal 3 oz chicken breast 3 oz
½ cup mashed potatoes ½ medium baked
cup potato without skin
cornflakes 1 cup
poached egg cooked green beans ½ cooked carrots ½
cup cup
white toast 1 slice
margarine 1 tsp white bread 1 slice white bread 1 slice
jelly 1 Tbsp margarine 1 tsp margarine 1 tsp
skim milk 1 cup jelly 1 Tbsp jelly 1 tbsp
coffee ¾ cup applesauce ½ cup canned peaches ½
cup
sugar 1 tsp coffee ¾ cup
non-dairy creamer sugar 1 tsp skim milk ½ cup
salt/pepper non-dairy creamer coffee ¾ cup
salt/pepper sugar 1 tsp
non-dairy creamer
salt/pepper
The diet listed above in Table 4 provides approximately 1,576 calories, 89 g of protein and 215 g of
carbohydrates. The diet also provides 45 g of fat, about 2,817 mg of sodium and 3,510 mg of
potassium. It also provides approximately 15 g of dietary fiber.
There is, therefore, a need for a nutritional diet which, when coordinated with a laxative regimen,
effectively removes food residue from the digestive tract while providing the user with a sufficient
level of calories and nutrition to conduct routine, daily activities. In addition, there is a need for a
dietary regimen to be used in conjunction with a laxative regimen, while at the same time facilitating
user compliance to the diet, since current cleansing techniques are often difficult or painful to
complete, or require a high-degree of will power. The consequences of noncompliance can be
great. For example, noncompliance can result in an ineffective colon screening or a post operative
infection.
Additionally, there is a need for a nutritional dietary regimen which is readily useable and
convenient, while also ensuring that the diet is exactly followed by the user. This is especially
important for sick or incapacitated individuals incapable of acquiring or preparing specific food
items.
IV. SUMMARY OF THE INVENTION
It is an object of the present invention to provide a nutritional dietary system, formulation, kit and
method for use in preparing an individual for a predetermined activity which requires a clean
digestive tract, particularly the colon.
Additionally, it is an object of the present invention to provide a nutritional dietary system,

formulation, kit and method to be used with a laxative regimen for preparing individuals for
predetermined surgery including, but not limited to, gastrointestinal surgery.
It is also an object of the present invention to provide a nutritional dietary system, formulation, kit
and method to be used with a laxative regimen for preparing individuals for predetermined medical
diagnostic procedure including, but not limited to, colon screening.
Further, it is an object of the present invention to provide a variety of individually prepackaged,

ready to eat or easy to prepare solid or liquid foods which can be consumed as part of a regimen for
removing at least some food residue from the digestive tract.
It is another object of the present invention to provide a nutritional dietary regimen comprising low
amounts of fat, dietary fiber and sufficient solid matter, as well as sufficient calories
and nutrition such that routine, daily activities may be performed and no nutritional detriment is
suffered by the user while utilizing the present invention.
Further, it is another object of the present invention that the dietary regimen provide a variety of
prepackaged ready to eat or easy to prepare liquid or solid foods which are readily obtainable from
a kit and which may be stored on a shelf without loss of nutritional benefits. An advantage of such a
kit is that food preparation is simple and convenient, thus resulting in higher user satisfaction and
compliance.
It is also an object of the present invention to provide easy to follow directions for carrying out the
nutritional dietary regimen of the present invention.
Additionally, it is an object of the present invention to provide a kit containing individually

prepackaged ready-to-eat or easty-to-prepare liquid or solid food items for consumption at various
times throughout approximately a 24-hour period.
Other objects, features, and advantages of the present invention will be apparent to those of
ordinary skill in the art in view of the following detailed description of the invention and drawings.
V. BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a non-limiting example of a unifying container comprising the food items of the present
invention.
FIG. 2 is a non-limiting example of a device for recording the consumption of the food items utilized
in the present invention.
FIG. 3 is a non-limiting example of a kit comprising of food items of the present invention.
FIG. 4 is a non-limiting diagram of a dietary regimen of the present invention.
FIG. 5 is a non-limiting example of a kit comprising the food items of the present invention.
FIGS. 6 a-6 c are non-limiting examples of customized kits comprising the food items of the present
invention.
FIG. 7 represents a non-limiting example of customizing a kit comprising the food items of the
present invention.
FIG. 8 shows an individual removing a section of a kit comprising the food items of the present
invention.
FIG. 9 is a non-limiting diagram of the steps of an alternative embodiment of the present invention.
FIG. 10 is a non-limiting diagram of an alternative embodiment of the present invention.
FIG. 11 is a non-limiting example of instructions for utilization in the present invention.
FIGS. 12 and 13 are non-limiting examples of a dietary regimen of the present invention.
FIGS. 14 and 15 are non-limiting examples of a low residue nutritional protocol for utilization in the
present invention.
FIGS. 16-19 are non-limiting examples of instructions for utilization in the present invention.
VI. DETAILED DESCRIPTION OF THE INVENTION
The present invention provides a nutritional dietary system, kit, formulation and method for use in
preparing an individual for a predetermined activity, including but not limited to, an activity which
requires a clean digestive tract, particularly the colon. As used herein, the term “clean digestive
tract” includes, but is not limited to, a digestive tract that has reduced or low amounts of food
residue or requires removal of at least some food residue such that the residue does not impede or
otherwise adversely affect the predetermined activity or the outcome of such activity. A
predetermined activity includes, but is not limited to, any activity which requires a clean digestive
tract. In one embodiment, the predetermined activity may include, but is not limited to, a medical
activity such as a surgery or a diagnostic procedure. For example, a surgery that may require low
amounts of residue or require at least some removal of residue from the digestive tract includes, but
is not limited to, surgery on the esophagus, stomach, duodenum, liver, pancreas, intestines, rectum,
anus or any other type of gastrointestinal surgery. A diagnostic procedure that may require low
amounts of residue or require at least some removal of residue from the digestive tract includes, but
is not limited to, gastrointestinal screening (i.e., colon screening) such as fiberoptic endoscopy,
sigmoidoscopy, virtual endoscopy, pilloscopy (scope in a pill) and double-contrast barium enema. In
some cases, the above procedures require a substantially residue-free digestive tract in order for
such procedures to be performed properly. It may also be necessary to keep the digestive tract
essentially stool-free on a short-term basis pre- or post-operatively to prevent infection and promote
healing.
Specifically, the dietary regimen of the present invention comprises one or more food items. These
items include any liquid, solid or semi-solid food providing, in whole or in part, the requisite amounts
of fat, dietary fiber and solid matter described herein. Such food items may include, but are not
limited to, soup products, protein supplements, grain foods, starch foods, fruit or vegetable foods,
nutritional drinks or beverages.
In use, the food items of the present invention are preferably consumed over about a 20- to 36 hour
period, or a 20- to 24-hour period, or a 24- to 28-hour period, more preferably over about a 24-hour
period prior to a predetermined activity. In addition, such food items may be consumed over a 72-
hour period, a 48-hour period, a 24- to 36-hour period, a 36- to 48-hour period and 48- to 72-hour
period prior to a predetermined activity.
Additionally, the present invention supplies sufficient calories and nutrition such that adverse effects
such as lightheadedness, drowsiness, irritability, hunger and headaches, which are traditionally
associated with the prior art diets, are minimized while utilizing the present invention. Thus, in one
embodiment, daily activities can be performed while using the present invention. Further, in another
embodiment, the food components are ready to eat or easy to prepare and good-tasting, thereby
facilitating user satisfaction and compliance with the present invention.
A. Nutrition
1. Calories
The food items of the present invention may collectively provide an individual an appropriate caloric
intake level over the time period in which the invention is utilized. In one alternative embodiment,
based on about a 20- to about a 36-hour dietary regimen, the food items may collectively provide at
least 100 calories, preferably in a range of about 400 to about 3,000 calories, and more preferably
in a range of about 600 to about 2,000 calories. In an alternative embodiment, based on about a 20-
to 36-hour dietary regimen, the food items may collectively provide more than about 600 calories,
more preferably in a range of about 1,000 to about 1,800 calories, more preferably in a range of
about 1,500 to about 1,600 calories, and most preferably from about 1,500 calories. In another
alternative embodiment, the food items may collectively provide a range of about 1,000 to about
2,000 calories, from about 1,400 to about 1,600 calories, and from about 1,600 calories. In another
alternative embodiment, the food items may collectively provide 1,000 or more calories. The total
calories of the food items of the present invention are preferably sufficient to enable an average
sized individual to perform routine daily activities without experiencing the dizziness, fatigue and
lightheadedness ordinarily experienced with a clear liquid diet. Thus, the dietary system of the
present invention is an improvement over traditional clear liquid diets because, typically, the clear
liquid diet does not provide adequate calories, and often results in feelings of lightheadedness and
drowsiness.
In another alternative embodiment of the present invention, based on about a 20 to about a 36-hour
dietary regimen, the food items may collectively provide more than about 0.5 g, or about 0.75 g, 1 g,
1.5 g, 2 g, 3 g, 4 g, 5 g, 6 g, 7 g, 8 g, 9 g, 10 g, 11 g, 12 g, 13 g, 14 g or 15 g of dietary fiber.
2. Dietary Fiber
The food items of the present invention may collectively provide an individual an appropriate
amount of dietary fiber over the time period in which the invention is utilized. In one alternative
embodiment, based on about a 20- to 36-hour dietary regimen, the food items may collectively
provide at least 0.5 g of dietary fiber, preferably in a range of about 0.5 g to about 20 g of dietary
fiber, more preferably in a range of about 0.5 g to about 10 g, even more preferably in a range of
about 2 g to about 8 g, even more preferably from about 2 g to about 6 grams, and most preferably
about 5 g.
In an alternative embodiment, based on about a 20-to about a 36-hour dietary regimen, the food
items may collectively provide less than about 15 g of dietary fiber. Also, in an alternative
embodiment, based on about a 20-to about a 36-hour dietary regimen, the food items may
collectively provide about 20 g to about 60 g of dietary fiber, or 20 g to 30 g, 30 g to 40 g, 40 g to 50
g, 50 g to 60 g, or 60 g to 100 g. It has been found that a dietary regimen containing low amounts of
dietary fiber, when used in conjunction with a laxative, may eliminate the need for consuming high-
volume purgative drinks or high sodium cathartic cleansing drinks, which can be difficult to consume
for some individuals.
In another alternative embodiment, the amount of dietary fiber utilized in the present invention may
help to promote sufficient peristalsis to cause at least some of the food to be moved through the
digestive tract, thus facilitating preparation of the digestive tract prior to the predetermined activity.
Providing an individual the amounts of fiber described herein (including, but not limited to 2 g to 8 g)
provided unexpected results, in that sufficient and/or increased amounts of fiber can be consumed
without impeding the cleansing process of the digestive tract. It was believed that providing high
amounts of fiber would form too much food residue in the digestive tract; but low amounts of fiber
would not promote and/or facilitate the cleansing process, for example, through peristalsis. In the
present invention, the amounts of fiber are sufficiently low enough so as not to generate excessive
amounts of food residue, yet high enough to promote and/or facilitate the cleansing of the digestive
tract.
3. Protein
The food items of the present invention may collectively provide an appropriate amount of protein
over the time period in which the invention is utilized by an individual. Preferably, the proteins are
derived from any plant source (e.g., rice, soy), as well as animal sources, including but not limited to
meats, poultry and fish or veal. In one alternative embodiment, based on about a 20- to 36-hour
dietary regimen, the food items of the present invention may collectively provide at least 1 g of
protein, preferably in a range of about 1 g to about 70 g, more preferably in a range of about 20 g to
about 60 g, and most preferably in a range of about 30 g to about 50 g.
The dietary regimen of the present invention may also include about 3 to 7 ounces (oz), preferably
about 3 oz, of chicken, fish, veal or any other meat or meat by-product containing the amounts of
dietary fiber and fat described as part of the present invention.
4. Carbohydrates
The food items of the present invention may collectively provide an individual sufficient
carbohydrates over the time period in which the dietary regimen of the present invention is utilized.
In one alternative embodiment, based on about a 20- to 36-hour dietary regimen, the food items of
the present invention may collectively provide at least 1 g of carbohydrates, preferably in a range of
about 2 g to about 500 g, more preferably in a range of about 100 g to about 400 g, even more
preferably in a range of about 200 g to about 300 g, and most preferably in a range of about 220 g
to 260 g. In another alternative embodiment, the food items of the present invention may collectively
provide at least 100 g of carbohydrates.
5. Fats
Generally, fat delays the emptying process of the stomach. The more fat in a particular food, the
longer it takes for the stomach to digest that food. The food items of the present invention may
collectively provide an individual amount of fat over the time period in which the dietary regimen of
the present invention is utilized. In one alternative embodiment, based on about a 20- to 36-hour
dietary regimen, the food items of the present invention may collectively provide less than
approximately 30% of the calories derived from fat, preferably in a range of about 5% to about 30%,
and most preferably a range of about 10% to about 20%.
In an alternative embodiment, based on about a 20-to 36-hour dietary regimen, the food items of
the present invention collectively provide at least 0.5% of the calories derived from fat. Further, in
another embodiment, based on about a 20-to about a 36-hour dietary regimen, the food items of the
present invention provide less than approximately 25% calories derived from fat, and more
preferably from about 0.5% to about 20%. In another alternative embodiment, the food items of the
present invention may collectively provide about 30% to about 50% of calories derived from fat, or
50% to 60%.
6. Sodium and Potassium
Based on about a 20- to 36-hour dietary regimen, the food items of the present invention may
collectively provide sodium in the range of about 100 mg to about 3000 mg, preferably in an amount
less than about 2400 mg. In the present invention, the sodium content may be adjusted by utilizing
other elements or “non-salt” compositions in the food items. Such “non-salt” compositions include,
for example, potassium salts such as potassium chloride (KCl) or potassium lactate. The present
invention may also contain potassium in an amount less than 1500 mg, and more preferably in an
amount less than 1000 mg.
7. Sugars
Based on about a 20- to 36-hour dietary regimen, the food items of the present invention may
collectively provide sugars in a range of about 0.5 g to about 500 g, preferably in a range of about
50 g to about 200 g, and more preferably in a range of about 100 g to about 200 g.
8. Vitamins and Minerals
In an alternative embodiment, the individual food items of the present invention may collectively
provide vitamins and minerals in a range of at least 10% to about 100% USRDA over about a 20- to
36-hour period prior to a predetermined activity. Such vitamins and minerals, may include, for
example, vitamins A, B1, B2, B3, B6, B12, C, D, E, and K, Biotin, Calcium, Copper, Chromium Folic
Acid, Iodine, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Riboflavin,
Thiamin and Zinc. Also, each of the individual food items may contain or be fortified in such a way
as to provide at least approximately 25% USRDA, and up to 100% USRDA of vitamins and
minerals.
The amount of nutrition in the food items of the present invention represents an improvement over
traditional dietary regimens used as part of a regimen for removing residue from the digestive tract.
For instance, a disadvantage of the clear liquid diet is that it does not provide adequate nutrition,
and thus may cause symptoms such as dizziness and fatigue. As a result, it is often difficult for
individuals undergoing the clear liquid diet to conduct daily activities or to adhere to the dietary
regimen. Conversely, the food items of the present invention provide sufficient levels of nutrition,
while still facilitating the removal of sufficient residue from the digestive tract.
9. Solid-Material
The individual food items of the present invention may individually or collectively provide a suitable
amount of solid material, which includes particulate material. In one alternative embodiment, based
on about a 20-to about a 36-hour dietary regimen, the present invention may provide up to
approximately 1000 grams of solid material, as measured in dry form. In another embodiment, the
present invention provides about 10 g to about 1000 grams of solid material, preferably about 100 g
to about 800 g, more preferably about 100 g to about 900 g, more preferably about 200 g to about
700 g, and most preferably about 400 g to about 600 g. Table 5 shows the approximate total weight
of one preferred alternative embodiment of the dietary regimen of the present invention:
TABLE 5
Example of Approximate Dry Weight of Dietary

Regimen
Approximate Approximate Net
Food Item Weight Dry (g) Weight Prepared (g)
Stroganoff 37.62 163.11
Chicken Noodle Soup 36.39 160.88
Potato Poppers 29.36 29.36
Applesauce 70.15 113.40
Vanilla Shake (3) 66.96 (3) 261.46 (3)

Lemon Drink Mix (2) 6.95 (2) 216.13 (2)
Chocolate Power Bar (2) 50.69 (2) 50.69 (2)

TABLE 5
Total 489.68 1784.77
Total Percentage of Solid 27.4 —
Material Included in Diet
In another alternative embodiment of the present invention, based on about a 20-to about a 36-hour
dietary regimen, the food items may collectively comprise at least about 1% by weight of solid
material, preferably in a range of about 1% to about 70%, more preferably about 10% to about 30%,
and most preferably about 20% to about 30%. In another embodiment, the food items of the present
invention may collectively provide about 30% to 40%, 40% to 50%, 50% to 60%, 60% to 70%, 70%
to 80%, 80% to 90%, and 90% to 100% by weight of solid material. In another embodiment, the
food items of the present invention, individually or collectively, provide sufficient solid material to
cause natural peristalsis in the digestive tract when consumed.
In another alternative embodiment, the solid material content of the present invention may promote
sufficient peristalsis to cause at least some of the food to be moved through the digestive tract, thus
facilitating the preparation of the digestive tract prior to the predetermined activity.
B. Food Items of the Present Invention
The present invention comprises one or more food items. Each food item of the present invention
may be individually prepackaged. In addition, one or more of the food items may be nutritionally
enhanced by fortification of vitamins and minerals.
The individual food items may be prepared by processing, e.g., mixing, precooking, cooking,
freezing, dehydrating or freeze-drying, such that the meal may be maintained in a frozen or dry
condition for an extended period. Additionally, an individual food item may be packaged in such a
way that, before consumption, the food item must by mixed by hand or blender, cooked by placing
the food component on a stove top, in an oven or microwave, or prepared by adding cool, hot or
boiling water or by submerging the food item into boiling water. One or more of the food items of the
present invention may be shelf-stable. Preferably, a food item has a sufficiently long storage or
shelf-life such that the present invention may be stored in advance of consumption. A storage or
shelf-life under retail conditions in a range of about six to twelve months is desirable.
An individual food item suitable for use in the present invention is one that forms no food residue in
the digestive tract or that forms an amount of food residue which does not impede or otherwise
adversely affect a predetermined activity. Such predetermined activities include, but are not limited
to, any activity which requires a clean digestive tract including, but not limited to, a medical activity
such as gastrointestinal surgery or a diagnostic procedure, e.g., colon screening. Preferably, the
food items of the dietary regimen of the present invention collectively comprises low amounts of fat,
dietary fiber, and contain about at least 1% by weight of solid material.
Individual food items of the present invention may be in the form of solids, semi-solids or liquids and
may include, but are not limited to, soup products, protein supplements, grain foods, starch foods,
fruit or vegetables foods, nutritional drinks and beverages. In contrast to the prior art, the liquid food
items of the present invention need not be clear. Each of the food items of the present invention are
discussed in more detail below.
The coloring used in the food items of the present invention, particularly in the nutritional drinks and
beverages, may be limited by the purpose for which the food residue is being removed from the
individual's digestive tract. For instance, a food item containing red coloring may not be suitable for
an individual preparing for an optical colonoscopy, as the red coloring may interfere with the test
results of such procedure.
1. Soup Products
Soup products suitable for use in the present invention include any soup product that forms no food
residue in the digestive tract or that forms an amount of residue which does not impede or
adversely affect a predetermined activity or the outcome of such activity. Such soup products
include, but are not limited to any clear soup without milk or cream, flavored bouillon/broth, strained
soup, vegetable soup, soup containing beef, pork, poultry, fish or veal, soup with legumes, soup
with pasta, soup with rice, chicken noodle soup, chicken and rice soup and the like.
A soup product suitable for use in the present invention includes, but is not limited to, a chicken
flavored broth comprising salt, corn syrup solids, sugar, hydrolyzed corn and soy proteins,
monosodium glutamate, chicken, autolyzed yeast extract, onion powder, garlic powder, silicon
dioxide, turmeric, parsley, natural flavor, maltodextrin, chicken fat, partially hydrogenated soybean
and/or cottonseed oils, spices, disodium inosinate, disodium guanylate, hydrolyzed wheat gluten,
BHA, citric acid, thiamine hydrochloride.
Another soup product suitable for use in the present invention includes, but is not limited to, a
chicken flavored noodle soup comprising enriched pasta product (made from enriched durum flour
(niacin, iron (ferrous sulfate), thiamine mononitrate, riboflavin), textured vegetable protein, soup
base (dextrose, corn starch, salt, vegetable oil (soybean)), vegetable shortening, hydrolyzed
vegetable protein, spices, diced carrots, tumeric.
Another soup product suitable for use in the present invention includes, but is not limited to, a
naturally and artificially flavored chicken noodle soup comprising noodles (durum flour, niacin,
ferrous fumarate, thiamine mononitrate, riboflavin, folic acid), partially hydrogenated vegetable oil
(canola, soybean, cottonseed), dextrose, potato starch, natural and artificial flavor, corn syrup
solids, salt, whey, peas, carrots, onion powder, hydrolyzed vegetable protein (corn, soy), garlic
powder, sodium caseinate, sugar spice and color, disodium inosinate, disodium guanylate, mono-
and diglycerides, dipotassium phosphate, soy four, cornstarch, chicken fat, maltodextrin, soy
lecithin, alpha tocopherol acetate, ascorbic acid, ferrous fumarate, chicken, niacinamide, zinc oxide,
manganese sulfate, caldium pantothenate, vitamin A palmitate, phytonadione, copper sulfate,
pyrdoxine hydrochloride, riboflavin, thiamine hydrochloride, vitamin B12, vitamin D3, folic acid,
sodium molybdate, chromium chloride, biotin, potassium iodide, sodium selenite.
In one alternative embodiment of the present invention, an appropriate serving of a suitable chicken
soup (naturally and artificially flavored) may comprise the characteristics listed in Table 6.
Additionally, the soup may contain vitamins and/or minerals such that it provides the level
of nutrition listed in Table 7.
TABLE 6
Chicken Noodle Soup, Naturally and Artificially

Flavored
Serving Size: 1 Container. (27 g)
Servings Per Container: 1
Amount Per Serving Calories from Fat
Calories 100 % Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0.5 g 3%
Cholesterol 0 mg 0%
Sodium 650 mg 27%
Potassium 150 mg 4%
Total Carbohydrate 18 g 6%
Dietary Fiber less than 1 g 3%
Sugars 5 g
Protein 2 g
TABLE 6
*Percent daily value based on a 2,000 calorie

diet.
TABLE 7
Vitamins and
Minerals
% Daily Value*
Vitamin A 35%
Calcium 2%
Vitamin D 20%
Vitamin K 15%
Riboflavin 30%
Vitamin B6 25%
Vitamin B12 25%
Pantothenic Acid 25%
Zinc 20%
Copper 25%
Chromium 10%
Vitamin C 25%
Iron 25%
Vitamin E 20%
Thiamin 35%
Niacin 25%
Folate 30%
TABLE 7
Biotin 20%
Iodine 20%
Selenium 20%
Manganese 40%
Molybdenum 40%
*Percent daily value based on a 2,000 calorie diet.
2. Protein Supplements
Protein supplements suitable for use in the present invention include any protein supplement that
forms no food residue in the digestive tract or that forms an amount of residue which does not
impede or adversely affect a predetermined activity or the outcome of such activity Such protein
supplements may take a variety of forms, including, but not limited to, protein bars,
energy bars, nutrition bars, sports bars and baked good such as cookies and cakes.
A protein supplement suitable for use in the present invention includes, but is not limited to, a
chocolate protein bar comprising soy protein isolate, maltitol syrup, calcium caseinate, honey,
glycerine, sugar, palm kernel oil, cocoa powder, milk protein concentrate, whey protein isolate, rice
flour, lecithin, and less than two percent of less of natural flavors, chicory extract, water canola oil,
sunflower seed oil, malt, salt, whey, tumeric oleoresin color, annatto extract color and possibly
traces of various nuts and seeds.
Another protein supplement suitable for use in the present invention includes, but is not limited to, a
lemon crunch protein bar comprising soy protein isolate, maltitol syrup, calcium caseinate, high
fructose corn syrup, whey protein isolate, hydrogenated palm kernel oil, sugar, glycerine, honey,
hydrolyzed gelatin, lecithin; and less than two percent of less of canola oil, rice flour, corn syrup,
water, sunflower seed oil, chicory extract, whey, natural and artificial flavors, malic acid, yogurt
solids, citric acid, salt, tumeric oleoresin color, malt, artificial color, annatto extract color and
possibly traces of various nuts and seeds.
Another protein supplement suitable for use in the present invention includes, but is not limited to, a
chocolate protein bar comprising high maltose corn syrup, high fructose corn syrup, calcium
caseinate, soy protein isolate, cocoa (processed with alkali), sugar, fractionated palm kernel oil,
toasted soy pieces, cocoa butter, non-fat milk, natural flavor, glycerine, lactose, calcium phosphate,
soy lecitin, dextrose, magnesium oxide, salt, ascorbic acid, maltodextrin, ferric orthophosphate,
alpha tocopherol acetate, niacinamide, zinc oxide, copper gluconate, calcium panthothenate,
pyridoxine hydrochloride, riboflavin, thiamine mononitrate, vitamin A palmitate, folic acid, biotin,
potassium iodide, vitamin D3, vitamin B12.
In one alternative embodiment of the present invention, an appropriate serving of a chocolate

flavored protein bar may comprise the characteristics listed in Table 8. Additionally, the chocolate
protein bar may contain vitamins and/or minerals such that it provides the level of nutrition listed in
Table 9.
TABLE 8
Chocolate Flavored Protein Bar
Serving Size: 1 Container. (45

g)
Servings Per Container: 1 Bar
Amount Per Serving Calories from Fat
Total Fat 5 g 8%
Saturated Fat 30.5 g 18%
Cholesterol 0 mg 0%
Sodium 125 mg 5%
Potassium 190 mg 5%
Dietary Fiber 1 g 4%
Sugars 15 g
Protein 10 g
*Percent daily value based on a 2,000 calorie diet

TABLE 9
Vitamins and
Minerals
% Daily Value
Vitamin A 20%
Calcium 15%
Vitamin D 20%
Thiamin 20%
Niacin 20%
Folate 20%
Biotin 20%
Phosphorus 15%
Magnesium 20%
Copper 20%
Vitamin C 20%
Iron 30%
Vitamin E 20%
Riboflavin 20%
Vitamin B6 20%
Vitamin B12 20%
Pantothenic Acid 20%
Iodine 20%
Zinc 20%
TABLE 9
3. Grain Foods
Grain foods suitable for use in the present invention include any grain-enriched food that forms no
food residue in the digestive tract or that forms an amount of residue which does not impede or
adversely affect a predetermined activity or the outcome of such activity. Such grain foods may
include, for example, pasta, rice, soy, package of potato poppers, cereal, cereal bars, bread and the
like. Such grain foods may be used in combination with other complimentary foods to enhance
palatability including, but not limited to, sauces, vegetables, fruit, herbs, spices, seasonings, butter
and artificial flavorings.
A grain food suitable for use in the present invention includes, but is not limited to, a caramel mini
package of potato poppers comprising rice (preferably white rice), corn (with germ removed),
evaporated cane juice, natural flavor, salt and caramel color.
Another grain food suitable for use in the present invention includes, but is not limited to, pasta with
stroganoff flavored sauce comprising pasta (semolina), modified food starch, non-fat mild, cream,
natural flavor, autolyzed yeast extracts, cultured sour cream, mushrooms, onion powder, salt,
tomato powder, garlic powder, dextrose, non-fat dry milk, whey, whey protein concentrate, partially
hydrogenated canola oil, xanthan gum, guar gum, corn syrup solids, parsley, soy sauce (wheat and
soybean, salt), caramel added for color, paprika added for color, maltodextrin, spice, soy lecithin,
yeast extract, sodium caseinate, mixed tocopherols added to protect flavor, ascorbol palmitate
added to protect flavor, alpha tocopherol acetate, ascorbic acid, mono-and diglycerides, ferrous
fumarate, dipotassium phosphate, silicon dioxide, niacinamide, zinc oxide, manganese sulfate,
calcium pantothenate, vitamin A palmitate, phytonadione, copper sulfate, pyridoxine hydrochloride,
riboflavin, thiamine hydrochloride, vitamin B12, vitamin D3, folic acid, sodium molydate, chromium
chloride, biotin, potassium iodide and sodium selenite.
In one alternative embodiment of the present invention, an appropriate serving of pasta with
stroganoff flavored sauce may comprise the characteristics listed in Table 10. Additionally, the
pasta with stroganoff flavored sauce may contain vitamins and/or minerals such that it provides the
level of nutrition listed in Table 11.
TABLE 10
TABLE 10
Pasta with Stroganoff Flavored

Sauce
Nutrition Facts
Serving Size: 1 Container. (37 g)
Amount Per Serving Calories from Fat 30
Total Fat 3 g 5%
Saturated Fat 2 g 10%
Cholesterol 10 mg 3%
Sodium 490 mg 20%
Potassium 160 mg 5%
Dietary Fiber less than 1 g 3%
Sugars 4 g
Protein 5 g
TABLE 11
Vitamins and
Minerals
% Daily Value
TABLE 11
Vitamin A 25%
Calcium 6%
Vitamin D 20%
Vitamin K 15%
Riboflavin 30%
Vitamin B6 25%
Vitamin B12 25%
Pantothenic 25%
Acid
Zinc 20%
Copper 25%
Chromium 10%
Vitamin C 25%
Iron 25%
Vitamin E 20%
Thiamin 25%
Niacin 25%
Folate 20%
Biotin 20%
Iodine 20%
Selenium 20%
Manganese 40%
Molybdenum 40%
TABLE 11
4. Starch Foods
Starch foods suitable for use in the present invention include any starch-enriched food that forms no
residue in the digestive tract or that forms an amount of residue which does not impede or
adversely affect a predetermined activity or the outcome of such activity for which at least some
removal of food residue from the digestive tract is sought.
A starch food suitable for use in the present invention includes, but is not limited to, foods
comprising potato, package of potato poppers, pasta, boiled rice, potato popper, finely-milled wheat
or cornbread, soda cracker, tapioca pudding, refined cooked cereal, yam, light white rye without
seeds, roll without seeds, biscuit, pancake, sweet potato without skin or grits.
In one alternative embodiment of the present invention, an appropriate serving of potato poppers
may comprise the characteristics listed in Table 12. Additionally, the potato poppers may contain
vitamins and/or minerals such that it provides the level of nutrition listed in Table 13.
TABLE 12
Potato Poppers
Nutrition Facts
Serving Size: about 50 pieces. (28

g)
Total Fat 1 g 2%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 168 mg 5%
TABLE 12
Sugars 0 g
Protein 1 g
TABLE 13
Vitamins and
Minerals
% Daily Value
Vitamin A 0%
Calcium 0%
Vitamin C 6%
Iron 6%
5. Fruit or Vegetable Foods
Fruit or vegetable foods suitable for use in the present invention include any fruit- or vegetable-
based food that forms no food residue in the digestive tract or forms an amount of residue which
does not impede or adversely affect an intended activity or the outcome of such activity. Such fruit-
or vegetable-based foods include, but are not limited to, fruit ice, fruit puree, pears, bananas, fruit
juices without pulp and canned fruits.
A fruit-based food suitable for use in the present invention includes, but is not limited to, a cinnamon
flavored pears, bananas or apple sauce comprising apples, corn syrup, high-fructose corn syrup,
sugar, water, cinnamon, natural flavor, ascorbic acid (vitamin C).
In one alternative embodiment of the present invention, an appropriate serving of cinnamon

flavored pears, bananas or apple sauce may comprise the characteristics listed in Table 14.
Additionally, the cinnamon flavored pears, bananas or apple sauce may contain vitamins and/or
minerals such that it provides the level of nutrition listed in Table 15.
TABLE 14
Cinnamon Pears, bananas or apple

sauce
Nutrition Facts
Serving Size: 113 g (4 oz)
Total Fat 0 g 0%
Sodium 15 mg 1%
Sugars 21 g
Protein 0 g
TABLE 15
TABLE 15
Vitamins and
Minerals
% Daily Value
Vitamin C 100%
Calcium 0%
Vitamin A 0%
Iron 0%
6. Nutritional Drinks
Nutritional drinks suitable for use in the present invention include any nutritional drink that forms no
foods residue in the digestive tract or that forms an amount of residue which does not impede or
adversely affect an intended activity or the outcome of such activity. Such nutritional drinks may
include, but are not limited to, a blend of natural and/or artificial ingredients formed into a nutrient
enriched drink. Further, nutritional drinks of the present invention may be compounded in dry form
into a nutritional powder mixture which is readily soluble in a fluid such as water. Such nutritional
drinks may include various compounds including water, dextrose, glycine, electrolytes (including
sodium potassium and chloride), sodium carbonate and other vitamin and mineral supplements,
and may be flavored with artificial and natural flavors. Flavors of the nutritional drinks may include,
but are not limited to, chocolate, vanilla and coffee. When digested, the nutritional drink may
provide the patient with a pre-determined level of nutrition and a sense of well-being.
A nutritional drink suitable for use in the present invention includes, but is not limited to, a vanilla
flavored shake comprising fructose, calcium caseinate, maltodextrin, emulsified soy bean oil,
natural and artificial vanilla flavor, xanthan gum, calcium phosphate, magnesium oxide, beta
carotene, ascorbic acid (vitamin c), di-alpha tocopheryl acetate, ferrous sulfate, oxide, niacinamide,
d-calcium pantothenate, vitamin a palmitate, copper sulfate, manganese sulfate, pyridoxine
hydrochloride, riboflavin, thiamine hydrochloride (vitamin b-1), folic acid, biotin, vitamin d-3,
potassium iodide and cyanocobalamin.
Another nutritional drink suitable for use in the present invention includes, but is not limited to, a
vanilla flavored nutritional shake comprising fructose, soy protein, rice polishing powder, soy EFA
powder, vanilla flavor, di-calcium phosphate anhydrous, guar gum, magnesium oxide, vitamin C,
ferrous fumarate, biotin, vitamin E succinate, niacinamide, vitamin A palmitate, zinc oxide, copper
gluconate, calcium pantothenate, manganese sulfate, pyridoxine hydrochloride, thiamine
hydrochloride, riboflavin, vitamin D, cyanacobalamin, folic acid and potassium iodide.
In one alternative embodiment of the present invention, an appropriate serving of a vanilla

nutritional shake may comprise the characteristics listed in Table 16. Additionally, the vanilla
nutritional shake may contain vitamins and/or minerals such that it provides the level
of nutrition listed in Table 17.
TABLE 16
Vanilla Nutritional Shake
Nutrition Facts
Serving Size: 1 Packet. (58

g)
Total Fat 4 g 6%
Cholesterol 0 mg 0%
Sodium 150 mg 6%
Potassium 100 mg 3%
Sugars 26 g
Protein 9 g 18%

TABLE 17
Vitamins and
Minerals
% Daily
Value
Vitamin A 1250 IU 25%
Calcium 250 mg 25%
Vitamin D 100 IU 25%
Thiamin 375 mcg 25%
Niacin 5 mg 25%
Folate 100 mcg 25%
Biotin 75 mcg 25%
Phosphorus 250 mg 25%
Magnesium 100 mg 25%
Copper 500 mcg 25%
Vitamin C 30 mg 50%
Iron 4.5 mg 25%
Vitamin E 7.5 IU 25%
Riboflavin 425 mcg 25%
Vitamin B6 500 mcg 25%
Vitamin B12 1.5 mcg 25%
Pantothenic Acid 2.5 mg 25%
Iodine 37.5 mg 25%

TABLE 17
Zinc 3.75 mg 25%
Manganese 500 mcg 25%
7. Beverage(s)
Beverages suitable for use in the present invention include any beverage that forms an amount of
food residue in the digestive tract or that forms an amount of residue which does not impede or
adversely affect a predetermined activity or the outcome of such activity. Such beverages may
include, but are not limited to, drinks containing natural, e.g., fruit or vegetable, and/or artificial
ingredients such as iced tea or coffee, coffee, herbal teas, fruit juices, sports-drinks, dairy-free
beverages, sodas, soft drinks and the like. Suitable beverages may also include a blend of various
ingredients compounded in dry form which is readily soluble in a fluid, such as water. Such
beverages may also comprise a blend of organic ingredients, such as whole herbs, or may include
vitamin or herbal enhanced waters in various flavors.
A beverage suitable for use in the present invention includes, but is not limited to, a lemon flavored
drink comprising sugar, malic acid, ascorbic acid (vitamin C), aspartame, sodium citrate, natural and
artificial flavors, artificial colors (including yellow #5 and #6, red #40, Blue #1) and phenylalanine.
In one alternative embodiment of the present invention, an appropriate serving of a lemon drink
may comprise the characteristics listed in Table 18. Additionally, the lemon drink may contain
vitamins and/or minerals such that it provides the level of nutrition listed in Table 19.
TABLE 18
Lemon Drink
Nutrition Facts
Serving Size: 1 Packet. (8 fl

oz))

TABLE 18
Total Fat 0 g 0%
Sodium 10 mg 0%
Sugars 6 g
Protein 0 g
In one alternative embodiment, the food products utilized in the present invention are at least
substantially free or completely free of any dairy product or derivative thereof. Also, in another
alternative embodiment, the food products utilized in the present invention are at lest substantially
free or completely free of any whole wheat product or any product made from whole wheat.
TABLE 19
Vitamins and
Minerals
Vitamin A 0%
Calcium 0%
Vitamin C 100%
Iron 0%

In one alternative embodiment, the food products utilized in the present invention are at least
substantially free or completely free of any dairy product or derivative thereof. Also, in another
alternative embodiment, the food products utilized in the present invention are at least substantially
free or completely free of any whole wheat product or any product made from whole wheat.
C. Laxative Regimens
To facilitate the removal of food residue from the digestive tract, the dietary regimen of the present
invention may be used in conjunction with a laxative regimen. Suitable laxative regimens include,
but are not limited to, regimens requiring at least some fluid intake, including, but not limited to,
hyperosmotic laxatives, such as the saline, lactulose and polymer types. Other laxative regimens
may include the polyethylene glycol (PEG) types. The hyperosmotic and PEG regimens may be
used alone or in combination with each other, or in combination with stimulant laxatives (also known
as contact laxatives). Stimulant laxatives may be used alone provided they can remove sufficient
residue such that a medically and/or diagnostically useful procedure can be performed on the
digestive tract.
Saline laxatives suitable for use with the dietary regimen of the present invention may include, but
are not limited to, LoSo Prep™ Magnesium Carbonate, Citric Acid, and Potassium Citrate for Oral
Solution, Liqui Prep™, single or double Fleet®, Visacol™, Citrate of Magnesia™, and Haley's M-
O™, all of which are commercially available. Polyethylene glycol laxatives suitable for use in the
present invention may include, but are not limited to, Nulytely™, Colyte™, Colyte™ Flavored and
Golytely™, all of which are commercially available.
Stimulant laxatives suitable for use in the present invention include, but are not limited to, LoSo
Prep™ Bisacodyl Tablets, Correctol®, Konsyl®, Dulcolax®, Purge®, Feen-A-Mint®, and Senokot®,
all of which are commercially available. Other suitable stimulant laxatives may include bulk-formers,
for example, psyllium and polycarbophil, lubricant laxatives such as mineral oil, dehydrochloric acid,
stool softeners and/or combinations thereof. In addition, a stimulant laxative in suppository form
may be included in the laxative regimen. Such a laxative may include, but is not limited to,
Rectolax™ Suppository, which contains 10 mg of bisacodyl.
An advantage of the present dietary regimen is that it facilitates the efficacy of a laxative regimen
such that milder laxative regimens may be used. For example, PEG laxatives, such as Colyte™ and
Golytely™, may be too strong or harsh for some individuals. This is so because these laxatives
require the consumption of a high volume of unpalatable solution containing the cathartic agent
over a short period of time. Also, consumption of such large amounts of fluid may induce gagging or
vomiting in some individuals. Similarly, some saline laxatives containing sodium phosphate, such as
Fleet®, are considered by some individuals as bad-tasting. In contrast, magnesium citrate-based
laxatives are considered better tasting than most purgative drinks. Also, magnesium citrate-based
laxatives are generally considered more mild because they require the intake of fluid, usually water,
over time. A further benefit of magnesium citrate-based laxatives is that they contain a comparably
lower sodium content.
Because the dietary regimen of the present invention may facilitate the evacuation of food residue,
more milder and better tasting laxative regimens can be substituted for high volume purgative
drinks. Thus, a preferred laxative regimen for use in the present invention is the LoSo Prep™ Bowel
Cleansing System (E-Z-EM, Inc. Westbury, N.Y.), which comprises one unit-dose packet of
magnesium carbonate, citric acid and potassium citrate for oral solution, four bisacodyl tablets, 5
mg each, one 10 mg bisacodyl suppository, and approximately 80 oz of water or clear liquid for
consumption. It is understood that the system, kit, formulation and method of the present invention
may or may not require a component or step for removing food residue from the digestive tract. For
example, use of the present dietary regimen, with or without a cathartic agent, may be sufficient to
adequately prepare the digestive tract for a predetermined activity.
It should be understood that, while the preferred laxative regimen for use in the present invention is
the LoSo Prep™ Bowel Cleansing System, any high volume purgative drink or high sodium
cathartic cleansing drink may be used.
Other features of the present invention include improved user compliance and quality of life as
compared to conventional techniques for removing food residue from the digestive tract. A problem
with conventional techniques is a lack of user-compliance. For example, an individual undertaking
the clear-liquid diet may lack the will-power to resist eating solid foods. Also, traditional mechanical
preparations such as purgatives may be difficult to complete because they require the user to drink
large volumes of fluid. Finally, another problem with the clear liquid diet is that it may not supply
adequate levels of nutrition and caloric intake to the individual undertaking the diet, thus causing
side-effects such as dizziness and fatigue. As a result, the individual may be unable to complete
daily, routine activities while on the diet.
While the level of compliance of any of these procedures depends in part on the motivation and
drive of the individual, compliance nevertheless may also be influenced by identifiable and
controllable factors such as the ease with which the diet or technique may be utilized, as well as the
taste, appearance, and in general, the desirability of the items to be consumed.
The nutritional diet system of the present invention represents an improvement over traditional
techniques used to remove residue from the digestive tract. The present invention is designed to
facilitate user compliance by providing a variety of solid, semi-solid and liquid food items for
consumption. These individual food items are ready to eat or easy to prepare, as well as pleasing in
both taste and appearance. Additionally, the present invention is designed to improve the user's
quality of life by supplying the user with sufficient caloric intake and nutrition such that daily
activities may be undertaken while food residue is substantially removed from the user's digestive
tract.
The nutritional dietary system of the present invention comprises one or more food items. Such food
items may include, but are not limited to one or more soup products, protein supplements, grain
foods, starch foods, fruit or vegetable foods, nutritional drinks or beverages. In an alternative
embodiment, the nutritional dietary system of the present invention comprises one or more chicken
noodle soups, pastas with stroganoff flavored sauce, chocolate flavored energy bars, cinnamon
flavored pears, bananas or apple sauce, vanilla flavored nutritional drinks and one or more lemon
drinks.
In another alternative embodiment, the nutritional dietary system of the present invention comprises
one or more chicken flavored broths, chicken flavored soups, chocolate protein bars, lemon crisp
yogurt covered protein bars, caramel mini-package of potato poppers, cinnamon flavored pears,
bananas or apple sauce, vanilla flavored nutritional drinks and one or more lemon drinks.
In another embodiment, the nutritional dietary system of the present invention comprises one or
more food items arranged in three separate feedings. The first feeding comprises a nutritional drink,
more preferably a vanilla flavored nutritional drink. The second feeding comprises a nutritional drink,
a soup product and a beverage, more preferably a vanilla flavored nutritional drink, a chicken
noodle soup and a lemon drink. The third feeding comprises a nutritional drink, a grain food and a
beverage, more preferably a vanilla flavored nutritional shake, a pasta with stroganoff flavored
sauce and a lemon drink. The nutritional dietary system of the present invention may also comprise
one or more snacks. Such snacks comprising one or more soup products, grain foods, starch foods,
protein supplements, fruit and/or vegetable foods and nutritional drinks, preferably comprising one
or more chocolate flavored energy bars, lemon crunch power bars, potato poppers and/or cinnamon
flavored pears, bananas or apple sauce.
In another embodiment, the nutritional dietary system of the present invention comprises one or
more food items arranged into three specific types of feedings, particularly a breakfast feeding,
lunch feeding and a dinner feeding. The breakfast feeding comprises a nutritional drink, more
preferably a vanilla flavored nutritional drink. The lunch feeding comprises a nutritional drink, a soup
product and a beverage, more preferably a vanilla flavored nutritional drink, a chicken noodle soup
and a lemon drink. The dinner feeding comprises a nutritional drink, a grain food and a beverage,
more preferably a vanilla flavored nutritional shake, a pasta with stroganoff flavored sauce and a
lemon drink. The nutritional dietary system of the present invention may also comprise one or more
snacks. Such snacks comprising one or more soup products, grain foods, starch foods, protein
supplements, fruit and/or vegetable foods and nutritional drinks, preferably comprising one or more
chocolate flavored energy bars, lemon crunch power bars, potato poppers and/or cinnamon
The nutritional dietary system of the present invention is designed to facilitate user compliance. In
one embodiment of the present invention, an individual obtains the system comprising one or more
individually prepackaged food items. The system also comprises instructions for coordinating the
food items for use together as a single dietary system for removing food residue from the digestive
tract. The instructions may be positioned on one or more surfaces of the container holding the food
items, or the instructions may be provided on a separate sheet, or any combination thereof. Such
instructions may specify the frequency the food items are to be consumed by an individual over
time. For example, the instructions may include, for example, instructions to consume a nutritional
drink in the morning, consume a nutritional drink, soup product and beverage at mid-day, and to
consume a nutritional drink, grain food and beverage in the evening. Additional instructions may
include instructions to consume one or more snacks foods between each feeding. Such snack
foods may include, but are not limited to, soup products, protein supplements, grain foods, starch
foods, fruit and/or vegetable foods and nutritional drinks.
The instructions may also include, for example, instructions for coordinating the dietary regimen for
use together with a laxative regimen. For instance certain laxative regimens involve drinking large
volumes of clear liquids over a 24-hour period. Thus, the instructions may specify, for example, the
amount and type fluids to be consumed over time in conjunction with taking the laxative agent. For
example, the instructions may direct the individual to consume at least 32 oz of a clear liquid during
the morning and afternoon, at least 16 oz of clear liquid in the evening and at least 16 oz of clear
liquid the next morning or prior to a predetermined medical activity, such as surgery or a diagnostic
procedure.
The system of the present invention may also provide a container structured to allow for specific
placement of the food items and the coordinating instructions. This enables each of the food items
to be placed in the kit in the order of their consumption by an individual, thus making the present
system easy to follow, which facilitates user compliance. A non-limiting example of such a container
is shown in FIG. 1.
In FIG. 1, container (1) contains multiple food items of the present invention. Here, the food items
are arranged in the order by which they should be consumed by the individual over about a 20- to
36-hour period. Specifically, nutritional drink (2) is positioned in section (3) located at the front of
container (1). A first snack food (4) is positioned in adjacent section (5). Another nutritional drink (6),
along with a beverage (7) and soup product (8) is positioned in section (9). A second snack food
(15) is positioned in subsequent section (10). In one embodiment of the present invention, the
snack food (4) or (15) may comprise a starch food, protein supplement, fruit food or vegetable food.
Another nutritional drink (11), beverage (12) and grain food (13) is positioned in the farthest section
(14) relative to the front of the container.
Indicia may be included in at least one of the surfaces of the container and/or one or more food
items. The indicia may take the form of a writing or illustration or both, to assist the individual to
readily distinguish the food items from each other. This feature is especially useful for individuals
that are ill, weak or suffer from poor vision, or that experience difficulty in reading labels found on
ordinary food containers. In one embodiment of the present invention, the indicia may comprise
large lettering or illustrations readily in identifiable colors.
A device for enabling the patient to record consumption of particular food components may also be
utilized in the system of the present invention. Such a device may take the form of a “check list”
whereby the individual can place a “✓” next to the items listed to indicate consumption of such item.
In one alternative embodiment, a suitable recordation device (15) is represented in FIG. 2.
Providing a recording device further ensures user compliance with the nutritional dietary system of
the present invention.
In another embodiment of the present invention, the individual reviews the instructions for
coordinating the multiple food items for use as a single nutritional dietary system, and may also
review the indicia for distinguishing the food items. The appropriate food items are then selected as
indicated by the indicia and/or the instructions, and consumed as instructed by the instructions
and/or indicia. Consumption of each food item is then recorded in the recording device (15).
FIG. 10 shows an alternative embodiment wherein the dietary regimen of the present invention is
used in conjunction with a laxative regimen. The first feeding (70) is consumed in the morning, for
example, at about 8:00 a.m. The first feeding may comprise one nutritional drink or 3 to 5 oz of
boiled white rice. The second feeding (72) may be consumed at or about mid-day, for example at
12:00 p.m. Second feeding (72) may comprise one soup product, one nutritional drink and one
beverage. After the second feeding, individual drinks (73, 74, 76, 77), each comprising about eight
ounces of clear liquid, may be consumed in about one hour intervals. The third feeding (78) may be
consumed at about late afternoon or early evening, at about 5:00 p.m., for example. Third feeding
(78) may comprise one soup product, one nutritional drink and one beverage. First and second
snacks (71, 75) may be consumed between the first and second feeding (70, 72), and second and
third feedings (72, 78), respectively. Each snack may comprise one or more protein supplements or
starch foods. Such snacks may also comprise a soup product, grain food, fruit or vegetable food.
After the third feeding, for example at about 5:30 p.m., a saline laxative (79) is administered. Such
laxative may comprise a magnesium-citrate based laxative. A suitable laxative would include, but is
not limited to, LoSo Prep™ Magnesium Carbonate, Citric Acid, and Potassium Citrate for Oral
Solution which is a mixture of magnesium carbonate (31%), citric acid (65%), and potassium citrate
(3%) dissolved in eight ounces of cold water. After administering the magnesium citrate-based
laxative, a drink (80) comprising eight ounces of clear liquid (e.g., water) is consumed, for example
at about 6:00 p.m. Subsequently, for example, at about 7:00 p.m., a drink (81) comprising eight
ounces of clear liquid (e.g., water) is consumed. A stimulant laxative and drink (82) are
administered soon after, for example at about 7:30 p.m. The stimulant laxative may include, but is
not limited to, one or more bisacodyl tablets, such as four LoSo Prep™ bisacodyl (5 mg) tablets.
The tablets may be taken with eight ounces of water or any other clear liquid. Subsequently, drink
(83) comprising eight ounces of clear liquid (e.g., water) is consumed at about 8:00 p.m., for
example. Thereafter, for example at about 9:00 p.m., drink (84) comprising eight ounces of clear
liquid (e.g., water) is consumed. No food is consumed afterwards (85). In addition, a suppository
may be administered the following morning at least two hours before the predetermined medical
activity. A suitable suppository may include, but is not limited to, a suppository comprising about 10
mg of bisacodyl, such as Rectolax®, which is commercially available.
In another embodiment, the present invention is a nutritional dietary kit for use in preparing an
individual for a predetermined activity, including but not limited to, an activity requiring a clean
digestive tract, particularly the colon. Specifically, the nutritional dietary kit of the present invention
comprises one or more food items. Such food items may include, but are not limited to, one or more
soup products, protein supplements, grain foods, starch foods, fruit or vegetable foods, nutritional
drinks or beverages. In an alternative embodiment, the dietary kit of the present invention
comprises one or more chicken noodle soups, pastas with stroganoff flavored sauce, chocolate
flavored energy bars, potato poppers, cinnamon flavored pears, bananas or apple sauce, vanilla
flavored nutritional drinks and one or more lemon drinks.
In another alternative embodiment, the nutritional dietary kit of the present invention comprises one
or more chicken flavored broths, chicken flavored soups, chocolate protein bars, lemon crisp yogurt
covered protein bars, caramel mini-package of potato poppers, cinnamon flavored pears, bananas
or apple sauce, vanilla flavored nutritional drinks and one or more lemon drinks.
In another embodiment, the nutritional dietary kit of the present invention comprises one or more
food items arranged in three separate feedings. The first feeding comprises a nutritional drink, more
preferably a vanilla flavored nutritional drink. The second feeding comprises a nutritional drink, a
soup product and a beverage, more preferably a vanilla flavored nutritional drink, a chicken noodle
soup and a lemon drink. The third feeding comprises a nutritional drink, a grain food and a
beverage, more preferably a vanilla flavored nutritional shake, a pasta with stroganoff flavored
sauce and a lemon drink. The nutritional dietary kit of the present invention may also comprise one
or more snacks. Such snacks comprising one or more soup products, grain foods, starch foods,
protein supplements, fruit and/or vegetable foods and nutritional drinks, preferably comprising one
or more chocolate flavored energy bars, lemon crunch power bars, potato poppers and/or cinnamon
In another embodiment, the nutritional dietary kit of the present invention comprises one or more
food items arranged into three specific types of feedings, particularly a breakfast feeding, lunch
feeding and a dinner feeding. The breakfast feeding comprises a nutritional drink, more preferably a
vanilla flavored nutritional drink. The lunch feeding comprises a nutritional drink, a soup product and
a beverage, more preferably a vanilla flavored nutritional drink, a chicken noodle soup and a lemon
drink. The dinner feeding comprises a nutritional drink, a grain food and a beverage, more
preferably a vanilla flavored nutritional shake, a pasta with stroganoff flavored sauce and a lemon
drink. The nutritional dietary kit of the present invention may also comprise one or more snacks.
Such snacks comprising one or more soup products, grain foods, starch foods, protein
supplements, fruit and/or vegetable foods and nutritional drinks, preferably comprising one or more
chocolate flavored energy bars, lemon crunch power bars, potato poppers and/or cinnamon
The nutritional dietary kit of the present invention is designed to facilitate user compliance. In one
embodiment of the present invention, an individual obtains the kit comprising one or more
individually prepackaged food items. The kit also comprises instructions for coordinating the food
items for use together as a single dietary regimen for removing food residue from the digestive tract.
The instructions may be positioned on one or more surfaces of the container holding the food items,
or the instructions may be provided on a separate sheet, or any combination thereof. Such
instructions may specify the frequency over time the food items are to be consumed. For example,
coordinating instructions may include, but are not limited to instructions to consume a nutritional
drink in the morning, to consume a nutritional drink, soup product and beverage at midday, and to
consume a nutritional drink, grain food and beverage in the evening. Other instructions may include
instructions to consume one or more snack foods between feedings.
The nutritional dietary kit of the present invention may also take the form of a container structured to
provide specific or general placement of the food components and the instructions. For example,
the food items may be placed in the order of their consumption, thus making the present kit easy to
use, which facilitates user compliance. A non-limiting example of such a container is shown in
FIG. 1.
Indicia may be included on at least one of the surfaces of the container and/or one or more food the
items. The indicia may take the form of a writing or illustration or both, to allow the individual to
readily distinguish the food items from each other.
A device for enabling the patient to record consumption of particular food items may also be utilized
in the nutritional dietary kit of the present invention. Such a device may take the form of a “check
list” whereby the patient can place a “✓” next to the items listed to indicate consumption of such
item. In one alternative embodiment, a suitable recordation device (15) is represented in FIG. 2.
In another embodiment of the nutritional dietary kit of the present invention, the individual reviews
the instructions for coordinating the multiple food items for use as a single dietary system, and may
also review the indicia for distinguishing the food items. The appropriate food items are then
selected as indicated by the instructions and/or indicia, and consumed as instructed by the
instructions and/or indicia. Consumption of each food item is then recorded in the recording device
(15).
In reference to FIG. 3, a representative kit of the present invention is shown comprising three
feedings. A first feeding (16) is placed in one portion of kit (17), a second feeding (18) is placed in
an adjoining section of kit (17) and a third feeding (19) is placed in adjoining section of kit (17). Also,
two food items, first snack (20) and second snack (21) are placed in an adjacent divided area of the
kit (17). In this embodiment, the whole kit comprises approximately 2000 calories.
In FIG. 3, each feeding represents consumption of one or more food items. For example, the first
feeding may comprise one nutritional drink (22). The second feeding may comprise one soup
product (23), one nutritional drink (24) and one beverage (25). The third feeding may comprise one
soup product (26), one nutritional drink (27) and one beverage (28). The first and second snacks
(20, 21) may comprise one protein supplement (29) and one starch food (30), respectively. These
items may be consumed between the first and second feedings, and second and third feedings,
respectively.
In reference to FIG. 4, the kit of the present invention may contain one or more food items arranged
into three meals. The first feeding (31) is consumed, for example, at about 8:00 a.m. and may
comprise one nutritional drink. A first snack (32) may be provided, and first snack (32) may
comprise one protein supplement and/or one starch food. The second feeding (33) may be
consumed at about 12:00 p.m. and may comprise one soup product, one nutritional drink, one fruit
food and one beverage. The third meal (34) may be consumed at about 6:00 p.m. and may
comprise one soup product, one nutritional drink and one beverage. A second snack (35) may be
provided, and snack (35) may comprise one protein supplement and/or one starch food. First and
second snacks (32, 35) may be consumed between the first and second feeding (31, 33), and
second and third feedings (33, 34), respectively.
Also, the first, second and third feedings (31, 33, 34) may represent a breakfast, lunch and dinner
meal, respectively. For example, in reference to FIG. 5, breakfast meal (36) may be placed in one
portion of a kit (37), a lunch meal (38) may be placed in an adjoining section of kit (37), a dinner
meal (39) may be placed in adjoining section of kit (37) and lastly the two snack items, i.e., first
snack (40) and second snack (41), may be placed in an adjacent divided area of kit (37). In this
embodiment, the whole kit comprises approximately 2,000 calories and may be consumed over
about a 24-hour period.
In one embodiment of the present invention, the nutritional dietary kit is customizable, i.e., sections
of the kit containing one or more food items may be removably interchanged, added or subtracted
from the kit to allow for customization of the kit according to particular dietary health concerns or
goals. In reference to FIG. 6 a, an individual may remove all of the solid food components
(43, 44, 48) from kit (42) so that only a kit of liquid food components (45, 46, 47) is provided. In
reference to FIG. 6b, an individual may add an additional nutritional drink (49) to kit (42), if
extra nutritionis required. In reference to FIG. 6 c, the one or more food items of FIG. 6 b may be
rearranged to reflect a different order of consumption.
Further, if an individual does not want a particular food item(s) in the kit to be consumed, removably
subtracting that food item(s) from the kit ensures that it will not be consumed, thus facilitating
compliance with the present invention. FIG. 7 shows a non-limiting example of customization of the
kit of the present invention by removably adding or subtracting one or more food items from said kit.
In FIG. 7, (50) shows an aerial view of a kit of the present invention with one or more individual food
items placed therein. (51) shows the kit with individual food items (52) and (53) removed. (54)
shows the kit with new food items (55) and (56) added.
In another embodiment of the present invention, the nutritional dietary kit allows individual sections
to be removed in order to prepare a food item for consumption. The individual sections may be
attached to the kit separately or in a manner that allows for ready and easy removal from the kit. In
reference to FIG. 8, step (57) shows an individual (58) identifying food item (59) in kit (60) for
consumption. Step (61) shows the individual (58) removing section (59 a) which contains food item
(59) from kit (60). Step (62) depicts the individual (58) placing sections (59 a) with food item (59)
into microwave (63) for cooking.
In another embodiment, the present invention is a method for use in preparing an individual for a
predetermined activity, including but not limited to, an activity requiring a clean digestive tract,
particularly the colon. Such is accomplished by providing the individual one or more food items for
consumption, including, for example, one or more soup products, protein supplements, grain foods,
starch foods, fruit or vegetable foods, nutritional drinks or beverages prior to a predetermined
activity. The present invention may also be carried out by instructing the individual to obtain the one
or more food items, individually or collectively, and consume them. For example, a physician may
instruct an individual to prepare, purchase or otherwise obtain the one or more food items,
individually or collectively, and instruct the individual to consume said food items prior to a
predetermined activity and/or pursuant to dietary regimen.
In an alternative embodiment, the method of the present invention comprises the step of providing
one or more chicken noodle soups, pastas with stroganoff flavored sauce, chocolate flavored
energy bars, cinnamon pears, bananas or apple sauce, vanilla flavored nutritional drinks and one or
more lemon drinks. The method may also comprise the step of instructing the individual to prepare,
purchase or otherwise obtain these items, individually or collectively, and consume them pursuant
to a predetermined dietary regimen and/or prior to a predetermined activity.
In another alternative embodiment, the method of the present invention comprises the step of
providing an individual with one or more chicken flavored broths, chicken flavored soups, chocolate
flavored protein bars, lemon crisp yogurt covered protein bars, caramel mini-package of potato
poppers, cinnamon flavored pears, bananas or apple sauce, vanilla flavored nutritional drinks and
one or more lemon drinks. The method may also comprises the step of instructing the individual to
prepare, purchase or otherwise obtain these items, individually or collectively, to consume them
pursuant to a predetermined dietary regimen and/or prior to a predetermined activity.
In another embodiment, the method of the present invention comprises the step of providing an
individual one or more food items arranged in three separate feedings. The first feeding comprises
a nutritional drink, more preferably a vanilla flavored nutritional drink. The second feeding comprises
a nutritional drink, a soup product, and a beverage, more preferably a vanilla flavored nutritional
drink, a chicken noodle soup and a lemon drink. The third feeding comprises a nutritional shake, a
grain food and a beverage, more preferably a vanilla flavored nutritional drink, a pasta with
stroganoff flavored sauce and a lemon drink. The method may also comprise the step of instructing
the individual to prepare, purchase or otherwise obtain the necessary food items, individually or
collectively, to compose these feedings, and consume them pursuant to a predetermined dietary
regime and/or prior to a predetermined activity.
In another embodiment, the method of the present invention comprises the step of providing one or
more food items arranged into three specific types of feedings, particularly a breakfast feeding, a
lunch feeding and a dinner feeding. The breakfast feeding comprises a nutritional drink, more
preferably a vanilla flavored nutritional drink. The breakfast feeding may also comprise one or more
suitable solid or semi-solid foods, with or without the nutritional drink. The lunch feeding comprises
a nutritional drink, a soup product and a beverage, more preferably a vanilla flavored nutritional
drink, a chicken noodle soup and a lemon drink. The dinner feeding comprises a nutritional drink, a
grain food and a beverage, more preferably a vanilla flavored nutritional drink, a pasta with
stroganoff flavored sauce and a lemon drink. The method the present invention may also comprise
the step of providing three ounces of chicken, boiled rice, fish or veal to be consumed.
The method of the present invention may also comprise the step of providing one or more snacks.
Such snacks may comprise one or more soup products, protein supplements, grain foods, starch
foods, fruit or vegetable foods or nutritional drinks, preferably comprising one or more chocolate
flavored energy bars, lemon crunch power bars, potato poppers or cinnamon flavored pears,
bananas or apple sauce.
In reference to FIG. 9, a non-limiting embodiment of the method of the present invention is

disclosed. First, step (64) involves having an individual undergo the diet of the present invention
approximately twenty-four hours, or one day, before a predetermined activity, including but not
limited to, surgery or a diagnostic procedure such as colonoscopy. Step (64 a) involves the
individual undergoing a procedure for removing food residue from the digestive tract, for example, a
laxative regimen. Step (65) involves having the surgery or colonoscopy performed approximately
twenty-four hours after step (64). In step (65), the surgery or colonoscopy is successful because
sufficient amounts of food residue have been removed from the individual's digestive tract,
particularly the colon.
Other predetermined activities may include, but are not limited to, gastrointestinal testing,
sigmiodoscopy, barium enema, gastrointestinal surgery, colostomy or ileostomy, or treating an
inflammatory condition of the bowel. It is understood that the method of the present invention may
or may not include the step of removing food residue from the digestive tract. For example,
providing the dietary regimen to the individual, with or without a non cathartic agent, may be
sufficient to adequately prepare the digestive tract for a predetermined activity.
Further, in reference to FIG. 9, in step (64) the individual does not experience the detrimental
effects that are commonly associated with the clear liquid diet known in the prior art, e.g., symptoms
of lightheadedness and dizziness due to insufficient calories and nutrition.
FIG. 3 demonstrates a method for arranging the food items in the order for which they are to be
consumed. A first feeding (16) is placed in one portion of kit (17). Next, a second feeding (18) is
placed in an adjoining section of kit (17). Then, a third feeding (19) is placed in adjoining section of
kit (17). Finally, two snack items, first food item (20) and second food item (21), are placed in an
adjacent divided area of the kit (17).
In reference to FIG. 4, a method of consuming the food items of the diet of the present invention is
shown. The first feeding (31) is consumed, for example, at about 8:00 a.m. and may comprise one
nutritional drink. A first snack (32) may be provided, and first snack (32) may comprise one protein
supplement and/or one starch food. The second feeding (33) may be consumed at about 12:00
p.m. and may comprise one soup product, one nutritional drink and one beverage. The third meal
(34) may be consumed at about 6:00 p.m. and may comprise one soup product, one nutritional
drink and one beverage. A second snack (35) may be provided, and second snack (35) may
comprise one protein supplement and/or one starch food. First and second snacks (32, 35) may be
consumed between the first and second feeding (31, 33), and second and third feedings (33, 34),
respectively.
The present invention is also a method for facilitating user compliance with the dietary system or kit
of the present invention. In one embodiment of the present invention, an individual obtains or is
provided with a kit or system comprising one or more individually prepackaged food items. For
example, the contents of the kit may include three vanilla flavored nutritional drink mixes, one
mixing container with a cover, one four-ounce apple sauce, two fruit drink mixes, one chicken
noodle soup mix, one clear broth soup mix, one hot cup (for soup broth), one package of caramel
flavored rice cakes, two nutrition bars, and one E-Z-EM brand LoSo Prep™ Bowel Cleansing
System. In another example, the kits contains three vanilla flavored nutritional drink mixes, one
mixing container with cover, one four-ounce apple sauce, two fruit drink mixes, one chicken noodle
soup mix, one clear broth soup mix, one hot cup (for soup broth), and one E-Z-EM brand LoSo
Prep™ Bowel Cleansing System. The kit or system also comprises instructions for coordinating the
food items for use together as a single dietary kit or system for removing food residue from the
digestive tract. The instructions may be positioned on one or more surfaces of the container holding
the food items, or the instructions may be provided on a separate sheet, or any combination
thereof. Such instructions may specify the frequency over time the food items are to be consumed.
For example, the instructions may include instructions to consume a nutritional drink in the morning,
to consume a nutritional drink, soup product and beverage at midday, and to consume a nutritional
drink, grain food and beverage in the evening. Other instructions may include instructions to
consume one or more snack foods between feedings.
For example, the instructions may read as follows: “The day before the colonoscopy: (1) You may
have only clear liquids to eat or drink. This includes liquids that you can see through such as apple
juice, jello, white grape juice, bouillon, coffee, tea. DO NOT drink or eat any diary products,
carbonated drinks, red jello, or juices with pulp like orange juice (may drink strained orange juice).
Please drink lots of fluids the day before the test; (2) Please take your usual medications as
prescribed; (3) Purchase Fleet™ PhospoSoda from your local drug store (3 oz) and (a) Mix 1½ oz
in 4 oz of water at 4 PM and drink, and (b) Mix 1½ in 4 oz of water at 8 PM and drink. The day of
the examination (1) Do not eat or drink anything except a few sips of water. If your test is in the
afternoon, you may have a clear liquid breakfast at 8 AM; (2) If you are a diabetic requiring insulin
injections, take ½ the amount you usually take, if you take any Regular Insulin do not take it; and (3)
If you are taking medicine by mouth, take your usual dose. Bring all medicine you are taking with
you to the exam.
Further, the instructions may include special dietary instructions informing the patient that milk
products (e.g. whole milk, skim milk, cheese, yogurt) should be limited to only two (2) cups, two
days before the exam, and that the patient should not drink or eat any milk products on either the
day before the exam or the day of the exam. The instructions may also inform the patient that fatty
foods slow the emptying process and defeat the goal of bowel preparation, and that caffeinated
drinks (e.g., coffee, tea, caffeinated cola beverages, chocolate drinks) can dehydrate the patient.
Thus, these should be avoided since the goal of this preparation is to keep the patient well-
hydrated. Therefore, the patient should not drink any caffeine containing beverages on the day
before the exam, but may drink decaffeinated beverages (e.g. decaffeinated coffee, decaffeinated
cola beverages) during this time period.
If the patient uses a LoSo Prep™ Bowel Cleansing System with the nutritional kit, the instructions
may inform the patient to mixing the Magnesium Citrate Effervescent laxative ahead of time to allow
for proper mixing. Refrigerating the mixture may make it taste better. Also, if the suppository feels
soft to the touch, it may be refrigerated for one hour, prior to insertion in order to firm it up.
Additionally, the instructions may inform the patient of a suggested menu for two days before the
exam, starting with lunch. For example, the instructions may indicate which foods the patient is
allowed to eat, such as a maximum of two cups (low fat) milk, plain yogurt; plainly prepared fish,
poultry, eggs; white rice, spaghetti, noodles, macaroni, potato with no skin; white (refined) breads,
saltine crackers, cooked rice; clear fruit juices, canned fruit (no seeds, skin or membranes); coffee
(limited), fruit flavored drinks, tea, carbonated drinks; bouillon/broth, strained soups, soups made
with allowed vegetables and meats; gelatin, fruit ice/Popsicle; and, salt, pepper, jelly, sugar, honey,
syrup. The instructions may also inform the patient to avoid the following foods two days before the
exam, starting at lunch: yogurt with fruit skins or seeds; strongly flavored cheeses; added fats,
gravies, fried sauces, heavy seasonings, peanut butter; potatoes with skin, brown rice, whole grain
(graham, bran, cornmeal) breads, corn crackers & cereals, popcorn; raw fruits, raisins, dried fruits,
prunes/prune juice, skins; coconut, nuts, seeds, hard clear candies; cloves, garlic, seed spices, chili
sauce, barbeque sauce, and any strongly flavored spice or sauce, mustard, or jam.
The instructions may also inform the patient that, the day before the exam, the patient should drink
at least two quarts of water between the hours of one p.m. and 10 p.m. The instructions may then
inform the patient about activities to occur after five p.m. the day before the exam. For example, the
instructions may state that, after dinner, the patient should wait about one half hour prior to
beginning the prep with the provided Bowel Cleansing System and taking the Magnesium Citrate.
The patient should not eat any sold foods after your specified dinner and before taking the
Magnesium Citrate. Completion of this step at or prior to 6:00 pm will allow completion of the
laxation process to cure prior to bed-time (10:00 pm).
In this regard, the instructions may further instruct the patient to mix the Magnesium Citrate
Effervescent laxative, allowing the contents to effervesce (fizz) for a minimum of fifteen (15)
minutes. The instructions may explain that drinking the Magnesium Citrate mixture chilled will help
to enhance the flavor, and that the patient should drink the entire contents of the glass. Further,
they may inform the patient that the patient will likely feel an urge to move your bowels within one
hour or not later than 7 hours after drinking the Magnesium Citrate, such that it is important that the
patient be near a toilet. Next, the instructions may state that after drinking the Magnesium Citrate,
the patient should rehydrate by drinking an eight-ounce glass of water as 6 p.m. and at 7 p.m. The
instructions may then instruct the patient to take four Bisacodyl Tablets at 7:30 p.m. by peeling the
backing off the Bisacodyl Tablet packaging; removing all four enclosed tablets, and taking all four of
them with one full eight-ounce glass of water. The tablets should not be chewed. Further, the
instructions may inform the patient that (1) the Bisacodyl tablets are to be taken two hours after
taking the Magnesium Citrate Effervescent laxative, and that they should not be given to children
under the age of six years of age, or to persons who cannot swallow them without chewing, unless
directed by a doctor, (2) the tablets should not be taken within one hour after taking an antacid
tablet and/or milk, and/or (3) the tablets will generally produce a bowel movement within six to
twelve hours.
The method of the present invention may also comprise the step of providing a container structured
to provide specific or general placement of one or more food items and coordinating instructions.
This enables, for example, the food items to be placed or assembled in the order of their
consumption, thus making the present method easy to follow, which facilitates user compliance. In
one embodiment, the present method further comprises the steps of arranging the one or more food
items in the order by which they should be consumed. A non-limiting example of such a unifying
container is shown in FIG. 1.
The method of the present invention may also include the steps of: (1) reviewing the instructions for
coordinating the multiple food items for use as a single dietary regimen; (2) reviewing the indicia for
distinguishing the food items; (3) selecting the appropriate food items as indicated by the indicia
and/or the coordinating instructions; (4) consuming the food items as instructed by the coordinating
instructions and/or indicia; and (5) recording consumption of each food item on a recording device.
The method of the present invention may also comprise the step of providing a laxative regimen in
order to remove at least some of the food residue from digestive tract, particularly the colon.
In another embodiment, the present invention comprises a nutritional dietary formulation for use in
preparing an individual for a predetermined activity, including but, not limited to an activity requiring,
a clean digestive tract. Specifically, the formulation comprises one or more food items selected from
the group consisting of soup products, protein supplements, grain foods, starch foods, fruit or
vegetable foods, nutritional drinks and beverages.
In one embodiment, the present nutritional dietary formulation comprises, one or more food items
collectively comprising: from about 0.5 g to about 20 g of dietary fiber; from about 1 g to about 200
g of protein; from about 100 calories to about 3000 calories; and from about 2 g to about 500 g of
carbohydrates.
In another embodiment, the nutritional dietary formulation of the present invention comprises one or
more food items collectively comprising: from about 1 gram to about 15 g of dietary fiber; from about
10 g to about 150 g of protein; from about 700 calories to about 1800 calories; and from about 100
g to about 400 g of carbohydrates.
more food items collectively comprising: from about 2 g to about 15 grams of dietary fiber; from
about 20 g to about 100 g of protein; from about 900 calories to about 1800 calories; and from
about 100 g to about 400 g of carbohydrates.
more food items collectively comprising, from about 2 g to about 15 grams of dietary fiber; from
about 30 g to about 70 g of protein; from about 800 calories to about 2,000 calories; and from about
200 g to about 3,000 g of carbohydrates.
In a preferred embodiment, the nutritional dietary formulation of the present invention comprises
one or more food items collectively comprising: at least 100 calories; at least 0.5 g of dietary fiber;
at least 0.5% of the calories derived from fat; and about at least 2% by weight of solid material.
In another preferred embodiment, the nutritional dietary formulation of the present invention
comprises one or more food items collectively comprising: more than about 600 calories; less than
about 15 g of dietary fiber; and less than about 25% of the calories are derived from fat.
Further, in a preferred embodiment, the nutritional dietary formulation of the present invention
comprises one or more food items collectively comprising: more than about 600 to about 2,000
calories; from about 0.5 g to about 10 g of dietary fiber; from about 0.5% to about 20% of the
calories are derived from fat; and from about 10% to about 30% by weight of solid material.
In another preferred embodiment, the nutritional dietary formulation of the present invention
comprises one or more food items collectively comprising: more than about 1,000 to about 1,800
calories; from about 2 g to about 8 g of dietary fiber; from about 10% to about 20% of the calories
are derived from fat; and from about 20% to about 30% by weight of solid material.
In the present dietary formulation the one or more food items may constitute a first feeding, a
second feeding, and a third feeding. For example, the present dietary formulation may comprise a
first feeding which includes at least one nutritional drink, a second feeding which includes at least
one nutritional drink, at least one soup product and at least one beverage, a third feeding which
includes at least one nutritional drink, at least one grain food and at least one beverage.
The present dietary formulation may also include at least one snack food to be consumed by the
individual between one or more feedings. The at least one snack food may be selected from the
group consisting of protein supplements, grain foods, starch foods, fruit or vegetable foods.
In another embodiment, the present dietary formulation may comprise a first feeding which includes
at least one nutritional drink and at least one beverage, a second feeding which includes at least
one soup product and at least one fruit food, a third feeding which includes at least one soup
product and at least one beverage and one or more snack foods which includes at least one protein
bar and at least one package of potato poppers. In the present nutritional dietary formulation, the
predetermined activity may include, but is not limited to, surgery, diagnostic procedures,
gastrointestinal testing, colonoscopy, sigmiodoscopy, barium enema, gastrointestinal surgery,
colostomy, ileostomy, and treating an inflammatory condition of the bowel, or any other activity
requiring at least some removal of food residue form the digestive tract, particularly the colon and
bowel.
In another alternative embodiment, the present invention may provide at least one food product that
requires at least some mastication in order to be consumed by an individual. Such food product
may include, but is not limited to, any of the solid or semi-solid food products described herein. In
practice, for example, the individual may be provided at least one solid food product requiring
mastication. The act of mastication, it is believed, contributes to an the individual's sense of well
being while preparing for the predetermined activity. For example, it is believed that the process of
mastication may help an individual feel more replete or satiated, thus resulting in higher user
satisfaction and compliance with the present dietary regimen. Further, because the dietary regimen
of the present invention may require at least some mastication, it is an improvement over traditional
clear liquid diets because, typically, consumption of the clear liquid diet requires no mastication.
In another alternative embodiment, the food products utilized in the present invention may include
one or more foods ordinarily consumed in Western cultures, such as for example, North America.
As such, the foods are more appealing to Westerners, thus resulting in higher user satisfaction and
compliance by those individuals. Western type foods suitable for the present invention include any
food product associated with a Western diet and that forms no food residue which does not impede
or adversely affect a predetermined activity or the outcome of such activity. Such foods include, but
are not limited to, any suitable soup product, protein supplements, grain foods, nutritional drinks,
fruit or vegetable foods, or beverages such as those described herein.
VII. EXAMPLES
The invention may be further understood by a consideration of the following examples, which are
intended to be purely exemplary of the use of the invention.
Example 1
Table 20 is illustrative of a dietary system and/or kit of the present invention.

TABLE 20
Chicke Carame Tropica Total -

Pears,
n l l Kit
Lemon Total
Vanill Chicke banana Chocolat Packag withou
Noodle Crunc Fruit - Kit
a n s or e e of t
h with
potato Solid
apple Power Power Solid
Drink Soup Broth popper Drink Food
sauce Bar Bar Foods
s s
Calories 250 100 5 50 160 160 100 25 1375 955
Calories 50 15 0 0 35 45 0 0 245 165
From Fat
Percent Fat N/A N/A N/A N/A N/A N/A N/A N/A 18% 17%
Calories
Total Fat (g) 5.5 2 0 0 4 5 0 0 27.5 18.5
Saturated Fat 0.5 0 0 0 2 2.5 0 0 6 1.5
(g)
Cholesterol 10 25 0 0 0 0 0 0 55 55
(mg)
Sodium (mg) 50 750 910 30 100 140 20 10 2120 1860
Potassium 100 0 0 0 70 20 0 0 390 300
(mg)
Total 41 16 1 13 16 16 22 6 219 165
Carbohydrat
e
TABLE 20
Chicke Carame Tropica Total -

Pears,
n l l Kit
Lemon Total
Vanill Chicke banana Chocolat Packag withou
Noodle Crunc Fruit - Kit
a n s or e e of t
h with
potato Solid
apple Power Power Solid
Drink Soup Broth popper Drink Food
sauce Bar Bar Foods
s s
(g)
Dietary Fiber 0 0 0 2 0 0 0 0 2 2
(g)
Sugars (g) 26 2 1 11 7 8 6 6 125 104
Protein (g) 9 6 0 0 15 15 0 0 63 33
Quantity-Kit 3 1 1 1 1 1 1 2 N/A N/A
Example 2
Table 21 is illustrative of a dietary system and/or kit of the present invention.

TABLE 21
Total -
Chocolate
Kit
Pears, with
Vanilla Chicken Pasta Power Potato Lemon
bananas Solid
Noodle or apple
Drink Stroganoff Bar Poppers Drink Foods
Soup sauce
Calories 240 100 140 100 170 98 25 1.548
Calories From Fat 35 20 30 0 45 10 0 255
Percent Fat
N/A N/A N/A N/A N/A N/A N/A 16%
Calories
Total Fat (g) 4 2.5 3 0 5 1 0 28.5
Saturated Fat (g) 0 0.5 2 0 3.5 0 0 9.5
Cholesterol (mg) 0 0 10 0 0 0 0 10
Sodium (mg) 150 650 490 15 125 168 10 2043
Potassium (mg) 100 150 160 0 190 0 0 990
Total
41 18 24 23 24 10 6 258
Carbohydrate (g)
Dietary Fiber (g) 0 0 0 1 1 0 0 3
Sugars (g) 26 5 4 21 15 0 6 150
Protein (g) 9 2 5 0 10 1 0 55
Quantity in Kit 3 1 1 1 2 1 2 N/A
Example 3
Patient preparation for endoscopy of the digestive tract requires at least some removal of food
residue from the digestive tract, particularly the colon. The inability of patients to adequately comply
with customary preparatory instructions, specifically with regard to the diet, has resulted in
performing endoscopy on a poorly cleansed colon, resulting in a higher than desired frequency of
repeating the procedure because retained food residue, such as fecal debris, adversely affects the
physician's ability to properly perform the procedure.
A study is described below wherein one objective sought to compare the adequacy of using the
dietary regimen of the present invention in conjunction with a laxative regimen. In this study,
adequacy of food residue removal was defined as the ability to perform a diagnostically useful
colonoscopy procedure. Another objective of the study sought to compare patient acceptance of
and compliance to the diet/laxative regimens. Patient acceptance and compliance was defined as
satiety from the diet, absence of complaints and an absence of adverse events related to the colon
preparation procedure.
Study Protocol
The study was a single blind, randomized and controlled evaluation of three groups of subjects who
were scheduled to undergo a routine colonoscopy. A total of 36 subjects participated in the study.
The subjects were divided into three groups, one control group and two active groups, which are
described in Table 22.
TABLE 22
Control Group #1 Active Group #2 Active Group #3
Diet Clear liquid diet Patients in this group were Patients in this
given the dietary regimen group were given
described in Table 20. the dietary regimen
described in Table
20, which contained
liquid foods only.
Laxation Patients in this group Patients underwent Patients underwent

TABLE 22
Control Group #1 Active Group #2 Active Group #3
underwent laxative treatment laxation using a laxation using a
on the evening prior to their saline/contact laxative saline/contact
scheduled procedure. regimen, namely LoSo laxative regimen,
The laxative treatment Prep ™ Bowel Cleansing namely LoSo
consisted of two 45 mL doses System, followed by Prep ™ Bowel
of Fleet ® Phospho-soda continual hydration until Cleansing System,
followed by continual retiring for the evening. followed by
hydration until retiring for continual hydration
the evening. until retiring for the
evening.
At the time of enrolling in the study, each subject was randomly assigned to a study group and
received both written and verbal instruction for their specific diet and laxative regimen. Subjects
were also scheduled for their colonoscopy exam, and instructed on when to begin their bowel
preparation.
Subjects in Control Group #1 did not begin their bowel preparation until the day before the
scheduled exam. Subjects in Active Groups #2 and #3 began their preparations two days before
their scheduled exam. Specifically, two days before the exam, the subjects in the Active Groups
were instructed to eat only certain foods for lunch and dinner. These subjects were given a list of
allowable and not-allowable foods for consumption. For example, allowable foods included white
(refined) breads, Saltine crackers and cooked rice, and unallowable foods included whole grain
breads, corn crackers and cereals, and popcorn. A complete list of the allowed and non-allowable
foods provided to Active Groups #2 and #3 is shown in FIGS. 14, 16-17.
Subjects from each group were instructed to consume specific foods the day before their scheduled
exam. Subjects in Control Group #1 were instructed to consume only clear liquids, including liquids
such as apple juice, Jell-O, white grape juice, bouillon, coffee and tea. Further, these subjects were
instructed not to consume any dairy products, carbonated drinks, red Jell-O or juices with pulp.
Subjects in this group were also instructed to drink lots of fluids. Further, they were instructed to
consume a mixture of 1½ oz. of Fleet™ Phospho-Soda in 4 oz. of water at 4 p.m. and 8 p.m. A list
of the written instructions provided to Control Group #1 is shown in FIG. 11.
Subjects in Active Groups #2 and #3 were provided Kit A and Kit B, respectively. Each kit contained
the dietary regimen of the present invention. The contents of Kits A and B are shown in FIGS. 12
and 13, respectively. The content of each kit is also shown in Table 20, with “Kit With Solid Foods”
representing Kit A, and “Kit Without Solid Foods” representing Kit B. The dietary regimen and
laxative system used for each kit is shown in FIGS. 16-19. Subjects in the Active Groups were
instructed to consume only those food items in their kit on the day before their scheduled exam.
These patients were also asked to document which items they had consumed at each meal by
marking the names of the items they had eaten with a check mark. Subjects in the Active Groups
were also instructed to drink at least two quarts of water between the hours of 1:00 p.m. and 10:00
p.m. on the day before the exam. At approximately 5:30 p.m. on the day before the exam, the
Active Group subjects were instructed to consume a magnesium citrate based laxative in water
(LoSo Prep™ Magnesium Carbonate, Citric Acid, and Potassium Cititrale for Oral Solution). At
approximately 7:30 p.m. on the same day, the subjects were instructed to take four bisacodyl
tablets (5 mg each).
After all of the subjects completed their laxative regimens, a colonoscopy was performed on each
one. On the day of the exam, Active Groups #2 and #3 were instructed to use a bisacodyl
suppository (10 mg) at least approximately one to two hours prior to their exam. Also prior to each
exam, each subject was asked questions about their preparation regimen.
Study Results
The results of the study are shown in Table 23, below.
TABLE 23
Control Active Group
Results: Group #1 Active Group #2 #3
Overall preparation 33.3% 66.7% 66.7%
rated “excellent”
Significant amounts of 50% 25% 25%

TABLE 23
Control Active Group
Results: Group #1 Active Group #2 #3
retained stool noted at
colonoscopy
The preparation was 8.3% 0% 0%
rated “intolerable” to
“very intolerable”
The preparation was 91.7% 100% 100%
rated “tolerable” to
“very tolerable”
Adequate visualization 100% 100% 100%
of the colon was
obtained
Patients would use the 75% 75% 66.7%
same preparation again
As shown in Table 23, the dietary regimen of the present invention, when combined with a laxative
regimen, was rated “more tolerable” as compared to a standard colon cleansing preparation, such
as Fleet™ Phospho-Soda and clear liquid diet. Also, using the present dietary regimen with a
laxative regimen resulted in an adequate colon examination and better overall colon cleansing
experience as compared to the standard colon preparation regimen. This is an unexpected result in
view of the prior art, which has advocated only a clear liquid diet with a separate high-volume
purgative or high sodium cathartic cleansing for preparation of the colon.
While the above embodiments are disclosed in detail, it is not meant to limit the scope of the
claimed invention. Indeed, it will be appreciated by those skilled in the art that various changes and
modifications to the subject invention can be made without departing from the spirit and scope of
the invention. For example, one skilled in the art would recognize that the present invention
encompasses variations of the embodiments discussed herein. Therefore, different food products
may be substituted for the specific food products described herein and the layout of the kit may be
modified. Also, food items may be substituted among and between each other.
The figures and attachments herein are presented for illustrative purpose only. They are not
intended to limit the scoped of the invention. Further, it should be understood that various changes
and modifications to the presently preferred embodiments described herein will be apparent to
those skilled in the art. Such changes and modification can be made without departing from the
spirit and scope of the present invention and without diminishing its advantages. It is therefore
intended that such changes and modification be covered by the appended claims.
Also the invention may suitably comprise, consist of or consist essentially of the elements described
herein. Further, the invention described herein suitably may be practiced in the absence of any
element which is not specifically disclosed herein.
Claims (24)
1. A method of preparing an individuals digestive tract for a gastrointestinal procedure without

requiring the individual to undergo a diet consisting only of liquids over a 20 to 36 hour period prior
to the gastrointestinal procedure; wherein the gastrointestinal procedure is selected from the group
consisting of colon screening, gastrointestinal testing, fiberoptic screening, colonoscopy, pilloscopy
viral colonoscopy, sigmoidoscopy barium enema, gastrointestinal surgery, colostomy or ileostomy,
the method comprising the steps of:
(a) administering to the individual in need of the gastrointestinal procedure a nutritional dietary
regimen comprising multiple food items; the multiple food items comprising at least one solid food
item to be consumed by the individual within a 24-hour period prior to the gastrointestinal
procedure; the multiple food items collectively comprising:
i. from about 600 to about 2000 calories:
ii. from about 0.5 grams to about 10 grams of dietary fiber
iii. from about 0.5% to about 20% of the calories are derived from fat; and
iv. from about 10% to about 30% by weight of solid material;
(b) administering the nutritional dietary regimen to the individual without prescribing the
administration of a diet consisting only of liquids over a 20 to 36 hour period prior to the
gastrointestinal procedure: wherein the nutritional dietary regimen is suitable for use in preparing
the individual for the gastrointestinal procedure such that a medically or diagnostically useful
gastrointestinal procedure can be performed on the individual's digestive tract.
2. The method of claim 1, wherein the multiple food items collectively comprising:
i. from about 1,000 to about 1,800 calories;
ii. from about 2 grams to about 8 grams of dietary fiber;
iii. from about 10% to about 20% of the calories are derived from fat; and
iv. from about 20% to about 30% by weight of solid material.
3. The method of claim 1, wherein the multiple food items are selected from the group consisting of
nutritional drinks, beverages, soup products, starch foods, grain foods, protein supplements, fruit
foods and vegetable foods.
4. The method of claim 3, wherein the soup products are selected from the group consisting
essentially of flavored bouillon, strained soup, vegetable soup, soup containing beef, poultry, fish or
veal, soup with legumes, chicken flavored broth, chicken noodle soup or chicken and rice soup.
5. The method of claim 3, wherein the protein supplements are selected from the group consisting
essentially of protein bar, energy bar, nutritionbar, sports bar or baked good.
6. The method of claim 3, wherein the starch foods are selected from the group consisting
essentially of, pasta, boiled rice, finely-milled wheat or cornbread, soda cracker, tapioca pudding,
refined cooked cereal, yam, light white rye without seeds, roll without seeds, biscuit, pancake,
sweet potato without skin or grits.
7. The method of claim 3, wherein the fruit foods are selected from the group consisting essentially
of pears, bananas or apple sauce, fruit ice, fruit puree, fruit juices without pulp or canned fruits.
8. The method of claim 3, wherein the one or more multiple food items comprise a flavored
nutritional drink.
9. The method of claim 3, wherein the one or more multiple food items comprise meats, poultry, fish
or veal.
10. The method of claim 1, comprising the step of:
(a) providing instructions for coordinating the multiple food items for use together as a dietary
regimen.
11. The method of claim 1, further comprising the step of:
(a) providing a device for recording the consumption of the multiple food items by the individual.
12. The method of claim 10, wherein the instructions specify that the multiple food items are to be
consumed by the individual.
13. The method of claim 1, wherein the multiple food items are contained in a sing package or
carton.
14. The method of claim 1, further comprising the step of administering to the individual a laxative
regimen prior to the gastrointestinal procedure.
15. The method of claim 14, wherein the multiple food items collectively comprise,
i. from about 1,000 to about 1.800 calories;
ii. from about 2 grams to about 8 grams of dietary fiber;
iii. from about 10% to about 20% of the calories are derived from fat; and
iv. from about 20% to about 30% by weight of solid material.
16. The method of claim 14, wherein the multiple food items are selected from the group consisting
essentially of soup products, protein supplements, starch foods, fruit foods, and nutritional drinks;
the soup products are selected from the group consisting essentially of a flavored bouillon, strained
soup, vegetable soup, soup containing beef, poultry or fish or veal, soup with legumes, chicken
flavored broth, chicken noodle soup or chicken and rice soup.
17. The method of claim 14, wherein the protein supplements are from the group consisting
essentially of protein bars, energy bars, nutrition bars, sports bars or baked goods.
18. The method of claim 14, wherein the starch foods are selected from the group consisting
essentially of pasta, boiled rice, finely milled wheat or cornbread, soda cracker, tapioca pudding,
refined cooked cereal, yam, light white rye without seeds, roll without seeds, biscuit, pancake,
sweet potato without skin or grits.
19. The method of claim 14, wherein the fruit foods are selected from the group consisting
essentially of pears, bananas, apple sauce, fruit ice, fruit puree, fruit juices without pulp or canned
fruits.
20. The method of claim 14, wherein the nutritional drinks are flavored nutritional drinks.
(i) from about 400 to about 3,000 calories;
(ii) from about 0.5 grams to about 20 grams of fiber;
(iii) from about 0.5% to about 30% of the calories and derived from fat; and
(iv) from about 1% to about 70% by weight of solid material.
(i) from about 400 so about 3,000 calories;
(ii) from about 0.5 grams to about 20 grams of fiber,
(iii) from about 0.5% to about 30% of the calories are derived from fat; and
23. A method of preparing an individual's digestive tract for a gastrointestinal procedure without
requiring the individual to undergo a diet consisting only of liquids over a 20 to 36 hour period prior
to the gastrointestinal procedure; wherein the gastrointestinal procedure is selected from the group
consisting of colon screening, gastrointestinal testing, fiberoptic screening colonoscopy, virtual
colonoscopy, sigmoidoscopy, barium enema, gastrointestinal surgery, colostomy or ileostomy, the
method comprising the steps of:
(a) administering to the individual in need of the gastrointestinal procedure a nutritional dietary
regimen comprising multiple food items; the multiple food items comprising at least one solid food
item to be consumed by the individual within a 20-hour period prior to the gastrointestinal
procedure; the multiple food items collectively comprising:
i. from about 600 to about 2,000 calories;
ii. from about 0.5 grams to about 10 grams of dietary fiber;
iii. from about 0.5% to about 2% of the calories are derived from fat; and
vi. from about 10% to about 30% by weight of solid material;
(b) administering the nutritional dietary regimen to the individual without prescribing the
administration of a diet consisting only of liquids over a 20 to 36 hour period prior to the
gastrointestinal procedure; wherein the nutritional dietary regimen is suitable for use in preparing
the individual for the gastrointestinal procedure such that a medically or diagnostically useful
gastrointestinal procedure can be performed on the individual's digestive tract.
(i) from about 400 to about 3,000 calories;
(ii) from about 0.5 grams to about 20 grams of fiber,
(iii) from about 0.5% to about 30% of the calories are derived from fat; and
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procedure
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Nutritional compostions comprising a soluble viscous fiber in a
solid crisp matrix
Abstract
Disclosed are nutritional compositions having a solid crisp matrix, or a flour derived from the solid
crisp matrix, said matrix comprising (A) from about 10% to about 50% by weight of a soluble
viscous fiber, preferably guar; (B) from about 10% to about 99% by weight of a carbohydrate other
than and in addition to the soluble viscous fiber; and (C) from about 1% to about 49% by weight of
protein, wherein the matrix has a bulk density of less than about 0.4 g/cc. It has been found that
soluble viscous fiber sources such as guar gum can be formulated into a solid crisp matrix, which
then minimizes several limitations commonly associated with the formulation of such fiber sources
into a conventional nutrition bar, e.g. slimy mouthfeel, tooth packing. These compositions are
especially effective when formulated with gelled inclusions, including those containing or associated
with acidulants, sour flavorants, or both. The nutritional compositions are especially useful as satiety
agents, weight reduction agents, and/or for blunting the postprandial glycemic response in diabetics
or other individuals in whom such a response would be beneficial.
Images (5)
Classifications
A61K36/48 Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae;

Papilionaceae
US20060078593A1
US Application
Inventor
Deborah Strozier
Chron-Si Lai
Sherri Walker
Kay Robinson
Current Assignee
Abbott Laboratories
Original Assignee
Abbott Laboratories
Priority date
2004-09-27
Family: US (1)
2005-09-27US11235965Abandoned
2006-04-13US20060078593A1Application
Info
Cited by (28)
Legal events
Similar documents
External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
 [0001]
This application claims the benefit of U.S. Provisional Application No. 60/613,464 filed Sep.
27, 2004.
FIELD OF THE INVENTION
 [0002]
The present invention relates to nutritional compositions comprising a soluble viscous fiber
in a solid crisp matrix. The present invention also relates to methods of using the nutritional
compositions as weight loss agents, satiety agents, and to blunt the postprandial response
in individuals, especially those afflicted with diabetes.
 [0003]
Many commercially available food products today, including many snack and meal
replacement nutrition bars, contain relatively high levels of readily digestible carbohydrates
(e.g., high glycemic index carbohydrates). Following consumption, these carbohydrates are
rapidly hydrolyzed into glucose and absorbed. Much of the absorbed glucose is then used
as either an immediate energy source or is transformed into glycogen in liver or muscle
cells, all of which results in a subsequent rise in serum glucose levels as a balance
between the amount of glucose absorbed less the amount used immediately for energy.
 [0004]
In certain individuals, however, most notably those afflicted with diabetes, the rise in serum
glucose following consumption of such food products can be excessive, the long-term
consequences of which may include a variety of neural, vascular, and renal pathologies.
And even in individuals who are otherwise not afflicted with diabetes, it is believed that
excessive intake of carbohydrates having relatively high glycemic indices may result in
excessive weight gain and a negative impact on long-term health.
 [0005]
Consequently, there has been considerable research in recent years directed to the
development of food products that will not readily result in hyperglycemia in individuals
afflicted with diabetes, and which also can be used as low-glycemic index foods for use in
otherwise healthy individuals to promote long-term health benefits. One such research area
of particular interest and promise has been the use of various dietary fibers to provide
improved blood glucose control, especially in the management of diabetes.
 [0006]
Viscous soluble fibers as a dietary ingredient are well known for their effect in controlling
postprandial blood glucose concentrations. These fibers are effective in this respect by
forming a viscous digesta following consumption, which then delays stomach emptying, and
thus delays or limits glucose absorption in the upper small intestine. It is also believed the
soluble fibers like those found in guar gum may also interact with or entangle starch
molecules in a manner that retards in vivo amylolysis, and thus results in a further blunting
of subsequent serum glucose levels. Although the use of viscous soluble fibers such as
guar gum to control blood glucose concentrations is well known, the formulation of these
fibers into a palatable and clinically effective dietary product has heretofore been a
challenge. Dietary products containing clinically effective concentrations of guar, for
example, are often described as unpalatable, especially solid dietary products such as
snack or meal replacement bars which, due to the presence of the guar gum, result in a
slimy mouth-feel and excessive tooth-packing.
 [0007]
One method of formulating a more palatable yet clinically effective dietary product
containing guar gum involves the use of granulated guar gum specifically designed to
hydrate slowly after consumption and therefore minimize palatability issues, which are
generally associated with the partial hydration of guar gum during chewing. However,
although the granulated guar was more palatable than other more conventional guar gum
sources, it was not clinically effective in blunting glycemia, presumably because the guar
was not sufficiently hydrated after leaving the stomach to be effective.
 [0008]
Although there are currently many different dietary products containing guar gum, including
some snack or meal replacement bars, none of the solid formulations contain clinically
effective concentrations of a viscous soluble fiber such as guar, while also being acceptably
palatable in the targeted population for which the product was designed. Guar and other
viscous fibers are most typically used in these formulations at relatively low concentrations
as suspending or thickening agents.
 [0009]
It has now been found, however, that a nutritional bar can be formulated with a viscous
soluble fiber, which is both palatable and clinically effective in controlling blood glucose
levels following a snack or meal. To produce such a product, the nutritional bar must be
formulated with a solid crisp matrix, or a soy-fiber flour derived from the solid crisp matrix,
such that the solid crisp matrix comprises (1) from about 10% to about 50% by weight of a
soluble viscous fiber; (2) from about 10% to about 99% by weight of a carbohydrate; and (3)
from about 1% to about 49% by weight of protein, wherein the solid crisp matrix has a bulk
density of less than 0.4 g/cm 3. It has been found that by formulating the viscous fiber into a
solid crisp matrix component of a solid nutritional bar, that the resulting nutritional bar is
both palatable and clinically effective in controlling blood glucose levels.
 [0010]
The present invention is directed to nutritional compositions having a solid crisp matrix, said
matrix comprising (A) from about 10% to about 50% by weight of a soluble viscous fiber; (B)
from about 10% to about 89% by weight of an additional carbohydrate; and (C) from about
1% to about 49% by weight of protein, wherein the solid crisp matrix has a bulk density of
less than about 0.40 g/cm 3. The nutritional compositions are useful as satiety agents,
weight reduction agents, and for blunting the postprandial glycemic response in diabetics or
other individuals in whom such a response would be beneficial.
 [0011]
The present invention is also directed to a soy-fiber flour derived from the solid crisp matrix
described herein. The soy-fiber flour thus comprises a soluble viscous fiber, soy protein,
and a second carbohydrate in addition to the soluble viscous fiber, wherein the soy-flour is
prepared by forming a solid crisp matrix comprising (i) from about 10% to about 50% by
weight of the soluble viscous fiber, (ii) from about 10% to about 89% by weight of a
carbohydrate other than and in addition to the soluble viscous fiber, and (iii) from about 1%
to about 49% by weight of the soy protein, and then (B) pulverizing or otherwise reducing
the solid crisp matrix to form a soy-fiber flour. The present invention is also directed to a
solid nutritional composition comprising from about 1% to about 35% by weight of the
resulting soy-fiber flour of the present invention.
 [0012]
It has been found that soluble viscous fibers such as guar gum can be formulated into a
solid crisp matrix, or a soy-fiber flour derived from the matrix, which then minimizes several
limitations commonly associated with the formulation of such soluble viscous fibers in a
conventional solid bar matrix. The nutritional compositions of the present invention provide
improved mouth feel, e.g., reduced slimy feeling from the viscous fiber, and /or reduced
tooth packing as compared to other similar compositions based upon a solid bar matrix.
 [0013]
Although it is well known that solid nutrition bars can be formulated with a solid crisp matrix,
it was not previously disclosed that a solid nutritional bar could be formulated with from
about 10% to about 50% by weight of a soluble viscous fiber, to improve the slimy mouth
feel and reduce the tooth packing problems commonly associated with the use of such
fibers in solid nutritional product. And although many different nutritional bars are currently
available with a solid crisp matrix and a soluble viscous fiber such as guar, these viscous
fibers are formulated either outside the solid crisp matrix or are formulated within the matrix
at relatively low concentrations as a processing or formulation aid, not at the relatively high
fiber concentrations of from about 10% to about 50% by weight of the solid crisp matrix as
described herein, which high concentrations are believed necessary for providing
performance benefits such as blood glucose control or as satiety agents or weight reduction
dietary products.
 [0014]
It has also been found that the solid crisp matrix can be pulverized or otherwise reduced to
form a soy-fiber flour as defined herein, which is also believed to provide improved product
performance when formulated into a solid nutritional product.
 [0015]
FIG. 1 is a bar chart showing the blood glucose concentrations (AUC) in adult type 2
diabetics following consumption of IVF (Guar crisp embodiment of the present invention),
PNE (Pria® Nutritional Energy Bar—NestleUSA, Glendale, Calif.), and CDM (Choice DM®
Crispy Snack Bar—Mead Johnson Nutritionals) nutrition bars. Data expressed as mean
±S.E.M.; (**) p<0.001 PNE and CDM>IVF; (*) p<0.001 PNE>CDM.
 [0016]
FIG. 2 is a graph showing the glycemic response in adult type 2 diabetics following
consumption of IVF (Guar crisp embodiment of the present invention), PNE (Pria®
Nutritional Energy Bar—NestleUSA, Glendale, Calif.), and CDM (Choice DM® Crispy
Snack Bar—Mead Johnson Nutritionals) nutrition bars. Data expressed as Mean±S.E.M.;
p<0.0001 PNE>IVF and CDM>IVF; PNE>CDM for 0-120 minutes.
 [0017]
FIG. 3. is a graph showing subjective fullness from zero (not at all full) to 100 (extremely
full) in adult type 2 diabetics following consumption of IVF Crispy (Guar crisp embodiment
of the present invention) or Choice DM® NutritionBars (Mead Johnson Nutritionals).
 [0018]
FIG. 4. is a graph showing subjective hunger from zero (not at all hungry) to 100 (extremely
hungry) in adult type 2 diabetics following consumption of IVF Crispy (Guar crisp
embodiment of the present invention) or Choice DM® Nutrition Bars (Mead Johnson
Nutritionals).
 [0019]
FIG. 5. is a graph showing subjective prospective consumption (How much food do you
think you could eat right now?) from zero (nothing at all) to 100 (a large amount) in adult
type 2 diabetics following consumption of IVF (Guar crisp embodiment of the present
invention) or Choice DM® Nutrition Bars(Mead Johnson Nutritionals).
 [0020]
The compositions and corresponding methods of the present invention are directed to
nutritional bars or other solid product forms containing a solid crisp matrix as defined
herein, or a soy-fiber flour derived from the matrix, which matrix contains as essential
ingredients a soluble viscous fiber, an additional carbohydrate, and protein. These and
other essential or optional elements or limitations of the compositions and methods of the
present invention are described in detail hereinafter.
 [0021]
The term “solid crisp matrix” as use herein, unless otherwise specified, is a term of art
within the nutrition formulation art which refers to light, crispy food products having a low
bulk density character similar to rice crisps, corn crisps, or similar other well known
carbohydrate-containing materials and which has a bulk density of less than about 0.4
g/cm3, preferably less than about 0.35 g/cm 3, even more preferably from about 0.10
g/cm3 to about 0.30 g/cm3, and even more preferably from about 0.22 g/cm 3 to about 0.28
g/cm3, including from about 0.24 g/cm 3 to about 0.27 g/cm3. The term “solid crisp matrix”
includes free flowing crisp particulates, bound aggregates of such particulates, and/or solid
bar-like matrices, provided that all such particulates, aggregates, or matrices also have the
requisite bulk density character as described herein.
 [0022]
The term “lipid” as used herein, unless otherwise specified, means fats, oils, and
combinations thereof, excluding the gamma linolenic acid component, which is accounted
for separately in the compositions hereof.
 [0023]
All percentages, parts and ratios as used herein are by weight of the total composition,
unless otherwise specified. All such weights as they pertain to listed ingredients are based
on the active level and, therefore, do not include solvents or by-products that may be
included in commercially available materials, unless otherwise specified.
 [0024]
Numerical ranges as used herein are intended to include every number and subset of
numbers contained within that range, whether specifically disclosed or not. Further, these
numerical ranges should be construed as providing support for a claim directed to any
number or subset of numbers in that range. For example, a disclosure of from 1 to 10
should be construed as supporting a range of from 2 to 8, from 3 to 7, 5, 6, from 1 to 9, from
3.6 to 4.6, from 3.5 to 9.9, and so forth.
 [0025]
Any reference to singular characteristics or limitations of the present invention shall include
the corresponding plural characteristic or limitation, and vice versa, unless otherwise
specified or clearly implied to the contrary by the context in which the reference is made.
 [0026]
Any combination of method or process steps as used herein may be performed in any
order, unless otherwise specified or clearly implied to the contrary by the context in which
the referenced combination is made.
 [0027]
The compositions and methods of the present invention may comprise, consist of, or
consist essentially of the essential elements and limitations of the invention described
herein, as well as any additional or optional ingredients, components, or limitations
described herein or otherwise useful in a nutritional or pharmaceutical application.
 [0028]
The compositions of the present invention may also be substantially free of any optional or
selected essential ingredient or feature described herein, provided that the remaining
composition still contains all of the required ingredients or features as described herein. In
this context, the term “substantially free” means that the selected composition contains less
than a functional amount of the optional ingredient, typically less than about 1% by weight,
more typically less than about 0.1% by weight, and also including zero percent by weight, of
such optional or selected essential ingredient.
 [0029]
The infant formulas and corresponding methods of the present invention can comprise,
consist of, or consist essentially of the essential elements and limitations of the invention
described herein, as well as any additional or optional ingredients, components, or
limitations described herein or otherwise useful in nutritional formula applications.
Solid Crisp Matrix
 [0030]
The nutritional compositions of the present invention are directed to solid dietary product
forms, preferably snack or meal replacement bars, comprising the solid crisp matrix as
defined herein. Any solid dietary product form, known or otherwise, is suitable for use
herein provided that it can be modified to contain one or more of the solid crisp matrices as
defined herein.
 [0031]
The solid crisp matrix of the nutritional composition of the present invention must comprise,
however, 1) from about 10% to about 50% by weight of a soluble viscous fiber, 2) from
about 10% to about 89% by weight of a carbohydrate other than and in addition to the
soluble viscous fiber, and 3) from about 1% to about 49% by weight of protein. Each of
these essential components of the solid crisp matrix is described hereinafter in greater
detail.
 [0032]
The nutritional composition of the present invention may comprise a combination of the
solid crisp matrix along with one or more other solid crisp materials, wherein the other solid
crisp material does not contain a soluble viscous fiber or does not otherwise contain more
than about 9% by weight of a soluble viscous fiber. The other solid crisp material may
represent within the nutritional composition from zero percent to about 99%, including from
about 5% to about 90%, also including from about 20% to about 80%, and also including
from about 30% to about 50%, by weight of the combination of the solid crisp matrix and the
solid crisp material in the composition. Such other solid crisp material includes any
conventional or otherwise known grain-based crisp, preferably having a bulk density within
the ranges described herein for the essential solid crisp matrix component of the nutritional
composition. Non-limiting examples of such other solid crisp materials include soy crisps,
rice crisps, corn crisps, tapioca starch in crisp form, various multi-grain crisps, and
combinations thereof.
 [0033]
The solid crisp matrix component of the nutritional composition of the present invention,
alone or in combination with an additional crisp material as described above, preferably
represents from about 5% to 100% by weight of the nutritional composition, including from
about 50% to about 98%, and also including from about 75% to about 95%, and also
including from about 80% to about 90%, by weight of the nutritional composition. The
nutritional composition may also comprise from zero to 95% by weight of optional materials
such nuts or seeds, fruit or other flavored materials, processing aids (e.g., binders),
antioxidants, vitamins and minerals, and so forth.
 [0034]
The solid crisp matrix as formulated into the nutritional composition may be an aggregate of
low bulk density materials or food particles bound together, or a continuous or substantially
continuous low bulk density matrix, wherein the solid crisp matrix has a bulk density of less
than about 0.4 g/cm 3, preferably less than about 0.35 g/cm 3, even more preferably from
about 0.10 g/cm 3 to about 0.30 g/cm3, and even more preferably from about 0.22 g/cm 3to
about 0.28 g/cm 3, including from about 0.24 g/cm 3 to about 0.27 g/cm3.
 [0035]
The bulk density of the solid crisp matrix can be measured or otherwise determined by most
any conventional method, wherein the bulk density is the mass or weight (gm) per unit
volume (cm3) of the matrix, whether the matrix is a solid porous bar or a formed or free
flowing aggregate of smaller solid crisp matrices, with air or gaseous voids dispersed
throughout and between the matrices.
 [0036]
The solid crisp matrix may be prepared by any method suitable for making a low bulk
density material as described herein. Such methods most typically include the mixing
together of the essential and at least some optional materials for forming the crisp (e.g.,
water, soy protein isolate, guar gum, rice flour, tricalcium phosphate), heating the mixture in
a cooking extruder or the cooking section of a cooking expanding extruder, and then
extruding the mixture under appropriate pressure and heat to form an expanded, low bulk
density, material upon exiting the extruder, e.g., low bulk density food particles, which can
then be combined with any other necessary or optional ingredients such as a binding agent,
and then formed and cut into the desired bar size and shape. Other suitable methods of
making such low bulk density food particles or materials are described, for example, in U.S.
Pat. No. 6,676,982 (Mody), which description is incorporated herein by reference.
 [0037]
The nutritional compositions of the present invention may be prepared in most any dietary
product forms of any size or configuration, e.g., rounded or cylindrical, circular or wafer-like,
rectangular or in a conventional bar form, or random or other defined shapes. These
product forms also include small bite size solids, including those that are packaged as a
plurality of bites within a single container or package. The solid crisp matrix may also be
packaged as free flowing food particles, e.g., breakfast cereal, in an appropriate box or
other package.
 [0038]
The nutritional compositions of the present invention may contain one or more layers of the
solid crisp matrix, or may otherwise contain one or more discrete regions of the solid crisp
matrix in a random, arranged, or patterned configuration. The nutritional composition, as
well as the solid crisp matrix therein, may be partially or completely coated with any suitable
coating material, some common examples of which include yogurt, chocolate, or other
confectionary or otherwise flavored material.
Soluble Viscous Fiber
 [0039]
The solid crisp matrix of the nutritional compositions of the present invention must comprise
from about 10% to about 50%, preferably from about 15% to about 40%, including from
about 19% to about 46%, and also including from about 21% to about 32%, of a soluble
viscous fiber by weight of the solid crisp matrix. The soluble viscous fiber is preferably guar.
 [0040]
The term “soluble viscous fiber” as used herein, unless otherwise specified, may include
any fiber or fiber containing material that is both viscous and soluble as defined herein. A
soluble fiber for purposes of the present invention is defined by the American Association of
Cereal Chemists (AACC) Method 32-07, wherein a soluble fiber or fiber source is one in
which at least 60% of the dietary fiber is soluble dietary fiber as determined by AACC
Method 32-07.
 [0041]
The term “viscous fiber” as used herein, unless otherwise specified, refers to a soluble fiber
that when formulated into a solid crisp matrix may provide the matrix with an in vivo
viscosity greater than about 300 centipoise (cps), including at least about 1,000 cps, also
including from about 1,000 cps to about 10,000 cps, and also including from about 3000
cps to about 10,000 cps.
 [0042]
The in vivo viscosity for purposes of characterizing soluble viscous fibers is measured by
the following method:
o
 prepare an aqueous mixture containing 3% by weight of the solid crisp
matrix (10.4 g solid crisp matrix and 349.34 g water),
 blend the just-formed mixture for 1 minute,
 raise the blend temperature to about 37° C. by placement in a 37° C. water
bath,
 add 300 microliters of sigma alpha amylase to the warmed and blended
mixture,
 allow the mixture to set for one hour, and then rapidly agitate it over about
0.5 minutes to more fully disperse the incubating mixture,
 allow the mixture then to set for a second hour, and then immediately
transfer approximately 250 cm 3 of the mixture to a 250 cm 3 beaker, and
then measure the viscosity (e.g. of the transferred mixture using a
Brookfield viscometer, #62 spindle, at 3 rpm.
 [0049]
Soluble viscous fibers for use in the solid crisp matrix include any fiber or fiber system
satisfying the above described criteria for fiber in vivo viscosity and fiber solubility. The
soluble viscous fibers may also be defined in the alternative as being a fiber source
comprising one or more of guar gum, gum arabic, sodium carboxymethyl cellulose, locust
bean gum, tapioca starch, alginates, tapioca dextrins, citrus pectin, low and high methoxy
pectin, carrageenan, barley glucans, carrageenan, psyllium, oat β-glucan, and
combinations thereof. Guar gum is preferred.
 [0050]
As the preferred soluble viscous fiber herein, guar gum (galactomannan polymer) is a
complex carbohydrate derived from the seed of specially grown bean plants. This
carbohydrate is a long chain linear molecule with a molecular weight of approximately 1
million. The long polymer chains attract and weakly capture water; as well as physically
tangle with one another in solution thus producing viscosity when mixed with water.
 [0051]
Non-limiting examples of suitable sources of the soluble viscous fibers, including sources of
guar gum, are available from Tic Gums, 4609 Richlynn Drive, Belcamp, Md., U.S.A 21017
(Guar 8/24, fine mesh, very high viscosity product).
 [0052]
The soluble viscous fiber may also include two or more soluble viscous fibers, including the
dual fiber systems described in U.S. Patent Application 20030125301A1 (Wolf et al.), which
description is incorporated by reference herein.
 [0053]
It has been found that the viscous soluble fiber must be formulated into the solid crisp
matrix to provide the palatability benefits (e.g., reduced slimy mouth feel, reduced tooth
packing) described herein. And although minor amounts of the fiber may be found
elsewhere in the nutritional composition, the nutrition composition outside the solid crisp
matrix may be substantially free of such fibers, including guar. In this context, the term
“substantially free means that the composition may contain less than about 3%, including
less than about 2%, and also including less than about 0.1%, and also including zero
percent, of such fiber within the nutritional composition but outside the solid crisp matrix
component, all by weight of the nutritional composition.
Acidulant and Sour Flavorant
 [0054]
The nutritional compositions of the present invention preferably further comprise an

acidulant, a sour flavorant, or both. Any material that provides a sour and/or acidic flavor
that is known or otherwise suitable for use in a solid nutritional product may be used in the
compositions of the present invention, provided that such materials are safe and effective
for oral administration and are compatible with the essential and other ingredients in the
selected product form.
 [0055]
It has been found that the acidulant and sour flavorants, especially when used in
combination, and even more so when used in combination with pectin pieces as described
hereinafter, improves overall mouthfeel and reduces the extent or frequency of tooth
packing while chewing and consuming the nutritional compositions. Without being limited by
theory, it is believed that the selected acidulants and/or sour flavorants stimulate more
salivation than many other flavors (or no flavor at all) and that the increased salivation then
acts as a lubricant during chewing to further reduce adhesion of the guar-containing
composition onto the surfaces of the teeth, especially on the crevaced chewing surfaces
where undesirable tooth packing most often occurs.
 [0056]
Acidulants suitable for use in the compositions of the present invention include any organic
or inorganic edible acid in undissociated form or, alternatively, as their respective salts, for
example, potassium or sodium hydrogen phosphate, potassium or sodium dihydrogen
phosphate salts, and so forth. Non-limiting examples of suitable acidulants include citric
acid, phosphoric acid, malic acid, fumaric acid, adipic acid, gluconic acid, tartaric acid,
ascorbic acid, acetic acid, phosphoric acid, and combinations thereof. Acidulant
concentrations in the composition most typically exceed about 0.01% by weight of the
composition, more typically from about 0.05% to about 3%, including from about 0.1% to
about 1.0%, by weight of the composition.
 [0057]
Sour flavorants suitable for use in the compositions of the present invention include any
natural or artificial favor or combination of flavors, which provides the composition with
sufficient sour notes to be detected during consumption. Non-limiting examples of such
sour flavorants include pieces or extracts of, or natural or artificial flavors based upon,
natural materials such as strawberry, apple, blueberry, raspberry, blackberry, cherry,
orange, lime, lemon, grapefruit, tangerine, bergamot, calamondin, chironja, citron,
clementine, dancy, kumquat, limequat, mandarin orange, mandarin lime, minneola,
orangelo, orangequat, pummelo, rangpur, satsuma, shaddock, shekwasha, sweety,
tangelo, tangor, ugli, or other plant materials containing one or more of the organic
acidulants as described herein. Especially useful are dried strawberry pieces (flakes) and/or
apple pieces.
 [0058]
Flavorant concentrations can vary considerably depending upon the flavorant, other
ingredients in the composition, the desired overall flavor profile of the composition, whether
the flavor comprises whole fruit or only an extract therefrom, and so forth. Such
concentrations, however, most typically and collectively range from at least about 0.01%,
more typically from about 0.05% to about 10%, also including from about 0.1% to about 5%,
and also including from about 0.5% to about 4%, by weight of the nutritional composition.
Gelled Inclusion
 [0059]
The nutritional compositions of the present invention may further comprise one or more
gelled inclusions, wherein the inclusions comprise water and not more than about 9%,
including from about 0.5% to about 7%, and also including from about 1.5% to about 5%, of
a primary gellant by weight of the inclusions, and preferably an acidulant, sour flavorant, or
both.
 [0060]
The term “gelled inclusion” as used herein refers to separate gelled structures that are
prepared prior to final formulation, and then added to the nutritional composition as a
component of the solid crisp matrix, or as a component separate from the solid crisp matrix.
The gelled inclusions can take the form of many gelled particulates or pieces collectively
dispersed throughout the solid crisp matrix or other areas of the nutritional composition, or it
can take the form of one or a few larger discrete regions or layers which represent a large,
continuous gelled inclusion(s), e.g., a gelled layer(s) on top of or within a nutritional bar
embodiment.
 [0061]
Once added to and formulated into the composition, especially when dispersed as
individual particulates throughout the solid crisp matrix or other component of the
composition, the gelled inclusions may lose much if not all of their gelled structure, but still
form discreet areas or regions within the nutritional composition defined by the presence of
the selected gellant and any other ingredients specifically formulated into the gelled
particulates prior to formulating into the nutritional composition. Such other ingredients
preferably include acidulants, sour-flavorants, or combinations thereof, but may also
comprise any of a variety of other optional ingredients such as other flavorants, flavor
enhancers, artificial or natural sweeteners, sugar alcohols, etc.
 [0062]
The gelled inclusions preferably represent at least about 1.0% by weight of the nutritional
composition, more preferably from about 1.2% to about 15%, including from about 2% to
about 11%, and also including from about 5% to about 9%, by weight of the composition.
 [0063]
The gellant for use in the gelled inclusions may be any gellant material safe and effective
for use in a nutritional composition, and which is otherwise compatible with the other
selected ingredients as formulated within the nutritional composition. Preferred gellants
include the viscous soluble fibers as described herein, to the extent such fibers can form an
aqueous gel at the requisite gellant concentration described above. Among the viscous
soluble fibers described herein, pectin is most preferred.
 [0064]
The gelled inclusions are preferably formulated into the nutritional composition in
combination with the optional but preferred acidulant, sour flavorant, or both, all as
described hereinbefore. The gelled inclusions as particulates are preferably prepared so
that the various particulates contain an acidulant and/or sour flavorant, although it is
understood that all or some of such acidulants and sour flavorants can also be formulated
into the nutritional compositions separate from the gelled inclusion, although the formulation
with the gelled inclusion is preferred. When used in combination with a sour flavorant and/or
acidulant, the preferred pectin gellant is also preferably a highly methoxylated pectin, most
typically those having a degree of esterification of less than about 65%, including less than
about 50%.
 [0065]
It has been found that the gelled inclusions such as those containing pectin pieces or other
similar particulates, especially when used in combination with an acidulant and sour
flavorant, provides for even better performance in reduced tooth packing during
consumption, and improved mouthfeel. For purposes of defining the compositions of the
present invention, therefore, the concentration of the viscous soluble fiber in the crisp solid
matrix is considered separate from the concentration of the viscous soluble fiber or gellant
concentration provided by the gelled inclusion.
 [0066]
Non-limiting examples of some gelled inclusions suitable for use in the compositions of the
present invention, including those containing sour/acid flavored pectin pieces suitable for
use herein, include Fantasy® Strawberry NSA Fruit Pieces, Artificial; Natural and Artificial
Chocolate Peanut Pieces, NSA; Natural and Artificial Butter-Pecan Pectin Pieces, NSA;
Natural and Artificial Espresso Pectin Pieces, NSA; Natural Apple Cinnamon Pectin Pieces,
NSA; all of which are available from Sensient, Indianapolis, Ind., U.S.A. Other non-limiting
examples of suitable flavored pectin pieces include Realfruitchips, Raspberry No Sugars
added- Low Net Carbs, available from Brookside Foods, Ltd., Abbotsford, British Columbia,
Canada.
Protein
 [0067]
The solid crisp matrix of the nutritional compositions of the present invention must also
comprise a protein or protein source, which represents from about 1% to about 49%,
preferably from about 5% to about 43%, including from about 20% to about 40%, and also
including from about 30% to about 39%, by weight of the solid crisp matrix. The protein or
protein source may be any known or otherwise suitable source that is safe and effective for
oral administration and is compatible with the essential and other ingredients in the selected
product form.
 [0068]
Protein or protein sources suitable for use in the nutritional compositions include
hydrolyzed, partially hydrolyzed or non-hydrolyzed proteins or protein sources, and can be
derived from any known or otherwise suitable source such as milk (e.g., casein, whey),
animal (e.g., meat, fish, egg albumen), cereal (e.g., rice, corn), vegetable (e.g., soy, pea,
potato), or combinations thereof. The proteins for use herein can also include, or may be
entirely or partially replaced by, free amino acids known for use in nutritional products, non-
limiting examples of which include tryptophan, glutamine, tyrosine, L-methionine, cysteine,
taurine, L-arginine, camitine, and combinations thereof.
 [0069]
The nutritional compositions of the present invention preferably comprise a soy protein
component, sources of which include, but are not limited to, soy flakes, soy protein isolates,
soy protein concentrate, hydrolyzed soy protein, soy flour, soy protein fiber, or any other
protein or protein source derived from soy. Commercial sources of soy protein are well
known in the nutrition art, some non-limiting examples of which include soy protein isolates
distributed by The Solae Company under the trade designation “Soy Protein Isolate EXP-
H0118,” “EXP-E-0101, and “Supro Plus 675.”
Carbohydrate
 [0070]
The solid crisp matrix of the nutritional compositions of the present invention must also
comprise a carbohydrate source other than an in addition to the soluble viscous fiber
component described herein. The additional carbohydrate source within the matrix
represents from about 10% to about 89%, including from about 10% to about 70%, also
including from about 20% to about 60%, and also including from about 30% to about 50%,
by weight of the solid crisp matrix. The carbohydrate source may be any known or
otherwise suitable source that is safe and effective for oral administration and is compatible
with the essential and other ingredients in the selected product form.
 [0071]
Suitable carbohydrates or carbohydrate sources for use in the solid crisp matrix may be
simple, complex, or variations or combinations. Non-limiting examples of suitable
carbohydrates include hydrolyzed or modified starch or cornstarch, maltodextrin, glucose
polymers, oligosaccharides (e.g., fructooligosacchardes, glucooligosaccharides), sucrose,
corn syrup, corn syrup solids, rice-derived carbohydrate, glucose, fructose, lactose, high
fructose corn syrup, honey, sugar alcohols (e.g., maltitol, erythritol, sorbitol), and
 [0072]
Other suitable carbohydrates include any dietary fiber or fiber source other than and in
addition to the soluble viscous fiber, non-limiting examples of which include insoluble
dietary fiber sources such as oat hull fiber, pea hull fiber, soy hull fiber, soy cotyledon fiber,
sugar beet fiber, cellulose, corn bran, and combinations thereof.
 [0073]
The carbohydrate for use in the solid crisp matrix may therefore include soluble and/or
insoluble fiber, or other complex carbohydrate, preferably having a DE (dextrose
equivalent) value of less than about 40, including less than 20, and also including from 1 to
10.
Lipid
 [0074]
The solid crisp matrix of the nutritional compositions of the present invention may optionally
comprise a lipid or lipid source, which may represent from zero to 70%, including from
about 0.1% to about 65%, and also including from about 0.5% to about 50%, and also
including from about 2% to about 45%, and also including from about 5% to about 30%, by
weight of the lipid or lipid source. The lipid or lipid source may be any known or otherwise
suitable source that is safe and effective for oral administration and is compatible with the
essential and other ingredients in the selected product form.
 [0075]
Optional lipids or lipid sources suitable for use in the solid crisp matrix include coconut oil,
fractionated coconut oil, soy oil, corn oil, olive oil, safflower oil, high oleic safflower oil, MCT
oil (medium chain triglycerides), sunflower oil, high oleic sunflower oil, palm and palm
kernel oils, palm olein, canola oil, marine oils, faxseed oil, borage oil, cottonseed oils,
evening primrose oil blackcurrant seed oil, transgenic oil sources, fungal oils, marine oils
(e.g., tuna, sardine) and so forth. Other suitable lipids include both essential and non-
essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, and combinations
there.
Macronutrient Profile
 [0076]
The total amount or concentration of lipid, carbohydrate, and protein, in the nutritional
compositions of the present invention can vary considerably depending upon the selected
formulation and dietary or medical needs of the intended user. In this context, the total
amount or concentration refers to all lipid, carbohydrate, and protein sources in the
nutritional composition, including those within the solid crisp matrix and those outside or not
part of the solid crisp matrix. Such total amounts or concentrations are most typically and
preferably formulated within any of the embodied ranges described in the following table.
Macronutrients
*
Percentage of Wt/wt percent of
Nutritional
total calories
Composition
Nutrients A B C A B C
Carbohydrate 5-95 10-70 40-50 5-95 1-50 10-30

Lipid 0-100 20-65 35-55 0-90 1-30 3-15
Protein 5-95 5-40 15-25 5-95 1-20 2-10
*Each numerical value is preceded by the term “about”

 [0077]
The compositions of the present invention may further comprise other optional components
that may modify the physical, chemical, aesthetic or processing characteristics of the
products or serve as pharmaceutical or additional nutritional components when used in the
targeted population. Many such optional ingredients are known or otherwise suitable for use
in medical food or other nutritional products or pharmaceutical dosage forms and may also
be used in the compositions herein, provided that such optional ingredients are safe and
effective for oral administration and are compatible with the essential and other ingredients
in the selected product form.
 [0078]
Non-limiting examples of such optional ingredients include preservatives, anti-oxidants,

emulsifying agents, buffers, pharmaceutical actives, additional nutrients as described
herein, sweeteners including artificial sweeteners (e.g., saccharine, aspartame, acesulfame
K, sucralose) colorants, flavorants in addition to those described herein, thickening agents
and stabilizers, emulsifying agents, lubricants, and so forth.
 [0079]
The nutritional compositions of the present invention may further comprise in addition to
and separate from the materials in the solid crisp matrix, various combinations of the
different lipid, carbohydrate, and protein materials described herein, as well as additional
vitamins, minerals, or other nutrients.
 [0080]
Non-limiting examples of suitable minerals for use herein include phosphorus, sodium,
chloride, magnesium, manganese, iron, copper, zinc, iodine, calcium, potassium,
chromium, molybdenum, selenium, and combinations thereof.
 [0081]
Non-limiting examples of suitable vitamins for use herein include carotenoids (e.g., beta-
carotene, zeaxanthin, lutein, lycopene), biotin, choline, inositol, folic acid, pantothenic acid,
choline, vitamin A, thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3),
pyridoxine (vitamin B6), cyanocobalamine (vitamin B12), ascorbic acid (vitamin C), vitamin
D, vitamin E, vitamin K, and various salts, esters or other derivatives thereof, and
 [0000]
Food Particulates
 [0082]
The compositions of the present invention include embodiments formulated as free flowing
crisp particulates, which may be a final product form or an intermediate material from which
other products may be formulated, such as various solid bar embodiments of the present
invention. These free flowing crisp particulates comprise any of the solid crisp formulations
of the present invention, which may further comprise any of the optional ingredients also
described herein.
 [0083]
The free flowing crisp particulates may be coated using any material suitable for application
to such particulates while also maintaining the free flowing character of such particulates.
Such coating materials may be film-forming or non-film-forming materials, most of which are
either biopolymers (proteins and polysaccharides) or lipids. Non limiting examples of such
coating materials include gluten (e.g., wheat gluten), milk proteins, soy proteins, gelatin,
starch (e.g., hydroxypropylated starch), pectinates, cellulose-ethers, hydrophobic fats or
waxes, and combinations thereof.
 [0084]
The free flowing crisp particulates may be used as food additives sprinkled onto or mixed
within various foods, consumed alone or in combination with other food or beverages as a
snack or satiety agent, especially prior to meals. The free flowing crisps may be used as a
formulation intermediate in the preparation of other food products such as snack or meal
replacement barsor other consumer food products. As a food additive for sprinkling onto or
mixing with foods, the free flowing crisp particulates may be formulated with conventional
seasoning or other flavors to provide a seasoned or other flavored food additive in
particulate form.
 [0085]
When formulated for use as a snack or satiety agent, for use prior to or with a meal, the free
flowing crisp particulates include those embodiments comprising in a single dose of up to
about 100 kcals, including from 25 to 100 kcals, also including from 40 to 75 kcal, from at
least about 6 grams per dose, including from about 7 to about 16 grams, and also including
from about 8 to about 12 grams per dose.
 [0086]
Optional ingredients especially useful in these free flowing particulates include sugar
alcohols (e.g., maltitol, erythritol, sorbitol, xylitol, mannitol, glycerol, isolmalt, lactitol) or
other low glycemic index ingredients, seasoning, phytosterols, glycomacropeptide, and so
forth, all of which may be formulated within or on (i.e., coating) the crisp particulates.
 [0087]
For coated particulates, the coating may represent up to 25% by weight of the finished
product, including from about 5 to about 20%, and including from about 8 to about 14%, by
weight of the finished product.
Methods of Use
 [0088]
The methods of the present invention are all directed to the nutritional compositions of the
present invention. These methods include the following:
o
 1. The oral administration of the nutritional compositions to individuals to
provide a balanced or complete source of nutrition.
 2. The oral administration of the nutritional compositions to diabetics or
other individuals to provide a blunting of the glycemic response following
administration of a snack or meal.
other individuals to help reduce appetite.
other individuals to help reduce total body weight or total fat content of the
individual.
 [0093]
The methods of the present invention preferably comprise the daily administration of at
least one serving of the nutritional composition, in single or divided doses, in the diabetic or
other individual to whom the benefits of such administration would be useful. In this context,
a serving is defined as the total daily amount of the nutritional composition to be
administered to the individual, which is most typically in the form of from about 1 to about
6 bars per day, for a total daily caloric intake from the composition of at least about 50
kcal/day, more typically from about 50 kcal/day to about 3,000 kcal/day, and even more
typically from about 120 kcal/day to about 600 kcal/day.
 [0094]
The nutritional composition of the present invention for use in the various methods is
preferably a bar formulation comprising a combination of lipid, protein, carbohydrate,
vitamins, and minerals, and more preferably comprises from about 99 kcal to about 350
kcal, more preferably from about 120 kcal to about 280 kcal, per individual bar.
Manufacture
 [0095]
The nutritional compositions of the present invention may be prepared by any known or
otherwise effective manufacturing technique for preparing the selected solid product form
containing a solid crisp matrix as defined herein. Many such techniques are known for any
given product form such as coated or uncoated, layered or unlayered, nutritional bars, and
can easily be applied by one of ordinary skill in the art to the nutritional compositions
described herein.
 [0096]
The solid crisp matrix for use in the composition can be prepared by any known or
otherwise suitable method for preparing a grain-based crisp. Such crisps include toasted
puffed grains prepared by mixing rice or other grain kemals (whole or pieces) with a flavor
solution (e.g., sugar, syrups, salt, water) and other optional ingredients (e.g., vitamins,
minerals) and then cooking, drying, cooling, tampering, and toasting the crisp material.
 [0097]
The solid crisp matrix may also be prepared by any known or otherwise suitable extrusion
process such as high temperature short time (HTST) extrusion as a continuous cooking
process. The crisp ingredients are combined (e.g., rice flour, guar gum, tricalcium
phosphate, maltodextrin, soy protein isolate, water), and the combination metered into a
feed line with additional moisture (steam) to an extrusion barrel and conveyed forward by a
screw or a series of screws. Within the screw, there is a groove that becomes progressively
shallower towards the exiting end of the barrel. The mechanical energy, imparted to the
feed, is transformed into heat to cook the feed. To further facilitate this cooking, the barrel
can be heated. This combination of moisture and heat transforms the feed powder into a
dough. When the temperature of the dough exceeds 100° C., the water becomes super-
heated. And as the dough exits the die, the super-heated water explodes and causes
expansion of the dough. This expanded dough can be cut into small pieces and dried or
toasted which results in a solid crisp matrix for use in the nutritional compositions of the
present invention. The process is controlled by conventional means to deliver the requisite
bulk density. Some suitable methods of making such low bulk density food particles or
materials in forming a solid crisp matrix are described, for example, in U.S. Pat. No.
6,676,982 (Mody), which description was previously incorporated herein by reference.
 [0098]
The solid crisp matrix, regardless of the method used in preparing it, is most typically in the
form of individual, free flowing, crispy particles, which can then be combined to form a
continuous or discontinuous solid matrix within the nutritional composition, all of which may
be prepared by conventional bar manufacturing methods using such food particle crisps as
an ingredient.
 [0099]
In general, the nutritional bars and other solid compositions of the present invention are
most typically manufactured by conventional methods commonly used for non-
baked nutrition bars. For example, the various syrups, oils, binders, and sugars (e.g.,
fructose) are combined together with agitation and heated to about 140° F., and then fed
into a mixer and combined with the solid crisp matrices and other ingredients, the result of
which is then slabbed (e.g., 0.5-1.0 inch sheets), cut into the desired shapes, optionally
coated, cooled, and then packaged.
 [0100]
The compositions of the present invention may, of course, be manufactured by other known
or otherwise suitable techniques not specifically described herein without departing from the
spirit and scope of the present invention. The present embodiments are, therefore, to be
considered in all respects as illustrative and not restrictive and that all changes and
equivalents also come within the description of the present invention. The following non-
limiting examples will further illustrate the compositions and methods of the present
invention.
EXAMPLES
 [0101]
The following examples illustrate specific embodiments of the nutritional compositions and
methods of the present invention, including some suitable techniques to prepare the
compositions. The examples are given solely for the purpose of illustration and are not to
be construed as limitations of the present invention, as many variations thereof are possible
without departing from the spirit and scope of the invention.
 [0102]
Each of the exemplified compositions provides improved sensory benefits, and is used in
accordance with the methods of the present invention, including a method of controlling
blood glucose concentrations in a diabetic or other individual following a snack or meal,
said method comprising the oral administration of any one of the
exemplified nutrition bars or other compositions. The compositions are also used to reduce
appetite in a diabetic or other individual by the oral administration of any one of the
exemplified nutrition bars or other compositions.
 [0103]
Unless otherwise specified, all exemplified ingredient amounts are listed as wt/wt
percentages based upon the final weight of the targeted composition, unless otherwise
specified.
Examples 1 and 2
 [0104]
Examples 1 and 2 illustrate guar crisp embodiments of the present invention, each of which
is used in accordance with the methods of the present invention. These guar crisps are also
used to formulate the nutritional barsdescribed in Examples 3-12.
 [0105]
Examples 1 and 2: Guar Crisps
Ingredient Example 1 Example 2
Corn flour 34.750% —

Rice flour — 25%
Guar gum, (8/24 TIC) 30.000% 30%
Tricalcium phosphate 0.100% 0.005%
Monoglycerides 0.150% —
Maltodextrin DE 10 5.000% —
Soy protein isolate (˜80% protein) 30.000% 44.995%
Total 100.000% 100.000%
 [0106]
The ingredients for each formulation are mixed together, and then metered into a feed line
with additional moisture (steam) to an extrusion barrel and conveyed forward by an
extrusion screw. The mechanical energy, imparted to the feed, is transformed into heat to
cook or help cook the feed. The extrusion barrel is also heated as needed during the
process to facilitate the cooking or heating process. This combination of moisture and heat
transforms the feed into dough, and when the temperature of the dough exceeds about
100° C., the water therein becomes super-heated. And as the heated dough under
extrusion pressure exits the die, the super-heated water expands and causes a resulting
expansion of the surrounding dough. This expanded dough exiting the extrusion barrel is
then cut or otherwise reduced into small pieces, and then toasted to form solid guar crisps.
The extrusion and baking process is controlled by conventional means to provide a bulk
density of from 0.22-0.28 g/cm3. The resulting guar crisps are in the form of individual, free
flowing, crispy, low-bulk density food particles.
Examples 3-6
 [0107]
Examples 3-6 illustrate nutritional bar embodiments of the present invention. Also included
are corresponding methods of using the compositions in accordance with the methods of
the present invention.
 [0108]
Examples 3-6: Nutrition Bars
Example Example Example Example

Ingredient
3 4 5 6
Rice Syrup 42 DE, High Maltose 3.8151% 3.8038% 3.0958% 3.0958%

Brown Rice Syrup 42 DE, High
1.5373% 1.5373% 1.6372% 1.6372%
Maltose
Energy Smart ® Syrup (mixed fruit
14.1741% 14.1740% 15.2486% 15.2486%
juice
concentrates and natural grain
dextrins)
Glycerin 1.1376% 1.1376% 1.2113% 1.2113%
Sugar-Free Marshmallow Binder 13.9550% 13.8897% 14.3233% 14.3233%
High Oleic Safflower Oil 1.5373% 1.5373% 1.9643% 1.9643%
Fructose 0.0976% 0.0977% 0.2023% 0.2023%
Cinnamon and Graham Flavor 0.9306% 0.9305% — —
Strawberry Flakes — — 2.0299% 2.0299%
Strawberry Flavor — — 0.4204% 0.4204%
Natural Buttery Flavor — — 0.0766% 0.0766%
Maltodextrin (Fibersol 2) DE8-12 2.6321% 2.7080% 1.6646% 1.6646%
Vitamin-mineral premix 0.5188% 0.5188% 0.4335% 0.4335%
Ascorbic acid (70% active) 0.0463% 0.0463% 0.4000% 0.4000%
Fructo Oligosaccharide (FOS) 0.9222% 0.9222% 0.9821% 0.9821%
Cellulose Gel-Novagel BK-2132 0.6151% 0.6151% 0.6550% 0.6550%
Dried Apples (unsulfured evaporated),
— — 2.0299% 2.0299%
dcd ¼″
Honey Graham Crumbs 2.9507% 2.9514% — —
Chocolate Chips Sugar Free 1
5.8428% 6.8713% — —
Soy Protein Isolate Crisps 5.3750% 16.1805% 6.7103% 18.5442%
Guar Crisps (Example 2) 23.6678% 11.8339% 23.6678% 11.8340%
Example Example Example Example
Ingredient
3 4 5 6
Strawberry Pectin Pieces — — 2.9078% 2.9078%

Yogurt Coating (no sugar added) — — 20.3393% 20.3393%
Chocolate Coating (no sugar added) 20.2448% 20.2448% — —
Total 100.000% 100.000% 100.000% 100.000%
1
Chocolate chips sprinkled on top of the formed bar after the composition is
slabbed
 [0109]
The nutritional bar embodiments of Examples 3-6 are prepared by similar and conventional
methods for making a nutrition bar with a crisp matrix base. The crisps used in each
exemplified formula are prepared by conventional HTST (high temperature short time)
extrusion to a bulk density of from about 0.23-0.28 g/cm3.
 [0110]
The Example 6 formula, for example, is prepared by first combining the high maltose rice
syrup, high maltose brown rice syrup, EngergySmart® syrup, glycerin, marshmallow binder,
and high oleic safflower in a vessel. The combination is mixed together and heated to 140°
F. Strawberry flakes, strawberry flavor, and butter flavor are then added to the heated
mixture. The resulting combination is mixed with agitation for about 1 minute, and thereafter
a pre-blend is added which contains the maltodextrin fiber (Fibersol-2), oligofructose
powder (FOS), cellulose gel, vitamin-mineral premix, ascorbic acid, and crystalline fructose.
The resulting mixture is mixed with agitation for about 2 minutes, after which the dried
apples, soy fiber crisps, and soy protein crisps are added to the forming mass and mixed
with agitation for about 1.5 minutes, after which the strawberry pectin pieces are sprinkled
into and mixed with the composition over the next 0.5 minutes. The resulting mass is
slabbed, slit, and cut into 32 g bars, and then enrobed with yogurt coating to form a 40 g
bar.
Examples 7-11
 [0111]
Examples 7-11 illustrate nutritional bar embodiments of the present invention, all of which
are also used in accordance with the various methods of the present invention. Each bar is
prepared in a manner similar to that described above.
 [0112]
Examples 7-11: Nutrition Bars
Example Example Example Example Example

Ingredient
7 8 9 10 11
Rice Syrup 42 DE, High

2.1251% 2.1336% 1.9947% 3.5491% 6.0308%
Maltose-WRSHM
Brown Rice Syrup 42 DE,
1.6335% 1.6400% 1.6355% 1.5589% 1.3838%
High Maltose/
BRSHMCL
Energy Smart® Syrup
15.0606% 15.1208% 15.0787% 14.3728% 12.8508%
(mixed fruit juice
concentrates and natural
grain dextrins)
Glycerin 1.0209% 1.2136% 1.2102% 1.1536% 1.0240%
Sugar Free Marshmallow
14.2938% 14.3510% 14.3132% 13.6410% 12.1088%
Binder
High Oleic Safflower Oil 1.6335% 1.6394% 1.6355% 1.5589% —
Fructose 0.0104% 0.1042% 0.1039% 0.0991% 0.0879%
Diced Almond Nut 1.3282% 1.3335% — —
Diced Pecans — — 0.7979% —
Peanut Flour — — — — 3.5330%
Flavor 1.3723 1.0048 1.4300 0.9239 0.4338
Natural Peanut Flavored
— — — — 0.3960%
Powder
Peanut Oil — — — — 1.3838%
Lecithin- — — — — 0.0315%
Maltodextrin (Fibersol 2)
5.3127% 5.3340% 5.3192% 3.0421% 1.4177%
DE8-12
Vitamin-mineral premix 0.5200% 0.5414% 0.4973% 0.5197% 0.4670%
Ascorbic Acid (70%
0.0492% 0.0494% 0.0452% 0.0469% 0.0417%
active)
Example Example Example Example Example
Ingredient
7 8 9 10 11
Fructo Oligosaccharide
0.9799% 0.9839% 0.9811% 0.9352% 0.8301%
(FOS)
Cellulose Gel 0.6535% 0.6562% 0.6543% 0.6237% 0.5536%
Dried Apple Pieces 2.1251% 2.1336% — — —
Soy Protein Isolate Crisp
7.2347% 7.3269% 7.2720% 6.7524% 4.4565%
(˜80% protein)
Soy Guar Crisp (Example
23.6246% 23.6310% 23.6245% 23.5850% 23.6250%
2)
Apple Cinnamon Pectin
4.5158% 4.5339% — — —
Fruit Pieces
(no sugar added)
Butter Pecan Pectin — — 7.1808% — —
(no sugar added)
Chocolate Peanut Pectin
— — — — 5.1757%
Piece
(no sugar added)
Espresso Pectin Piece — — — 4.3096% —
(no sugar added)
Chocolate Chip Lactitol — — — 2.5351% 2.2503%
Yogurt Coating (no sugar
16.5058% 16.2690% 16.2255% — —
added)
Chocolate Coating (no
— — — 20.7931% 21.9180%
sugar added)
Total 100.000% 100.000% 100.000% 100.000% 100.000%
Example 12
 [0113]
Example 12 illustrates layered nutrition bar embodiments of the present invention. Each
composition is a strawberry layer bar with guar crisps and strawberry alginate filling. Each is
also used in accordance with the various methods of the present invention.
 [0114]
Examples 12: Nutrition Bars

Ingredient Example 12
Corn syrup 42 DE 11.384%

Fructose, crystalline 5.480%
White granulated Sugar —
Marshmallow Crème No added sugar 14.360%
Industrial Marshmallow crème —
Marshmallow Flavor 0.166%
Dicalcium phosphate dibasic 1.000%
Guar Crisps (Example 1) 23.000%
Soy Protein Isolate Crisps (80% protein) —
Vitamin mineral premix 0.410%
Ascorbic Acid (70% active) 0.100%
Strawberry Paste-Sugar Free 22.100%
Sodium alginate 2.000%
Strawberry Filling A (8.7% sodium alginate) —
Yogurt Coating No Sugar Added 20.000%
Yogurt Coating with Sugar —
Total 100.000%
 [0115]
Example 12 is prepared by similar methods. The Example 12 product, for example, is

prepared by mixing together and heating to 120° F. the corn syrup, crystalline fructose, and
marshmallow binder, and then once heated, the flavorant, marshmallow flavor, and
dicalcium phosphate are mixed into the forming composition, followed by the addition of the
crisps, vitamin premix, and ascorbic acid. The resulting mass if removed and formed into a
slab. Strawberry paste and sodium alginate are then mixed together in a separate vessel
and then spread or extruded on top of the slabbed crispy mixture. The resulting slabbed
composition is then cut into 32 g bars and coated with the yogurt coating to form 40 g
layered and coated nutritional bars.
Example 13: Soy-Fiber Powder
 [0116]
The crisp matrix of example 5 is pulverized (i.e., reduced to powder or fine particulate form
by any conventional or otherwise suitable technique) to form a soy-guar flour embodiment
of the present invention, which may be formulated by conventional methods into most any
solid nutrition product form, including nutrition bars and free flowing breakfast cereals,
especially nutrition bars directed to meeting the medical nutritional needs of the individual
afflicted with diabetes.
EXPERIMENT I
 [0117]
A randomized, double-blinded, three-period crossover study is conducted to determine the

postprandial glycemic response of adult type 2 diabetic subjects consuming an
experimental IVF crispy bar compared to two commercially available crispy bars. Each
subject received all three treatments in a randomized order and therefore served as his or
her own control. In total, 62 subjects from 2 sites are enrolled for intent to treat analysis.
 [0118]
The IVF crispy bar, which is a specific embodiment of the present invention, is compared to
the two commercial crispy bars—Pria® Nutritional Energy Snack Bar (NestleUSA,
Glendale, Calif.) and Choice DM® Crispy Snack Bar (Mead Johnson Nutritionals). Each test
bar provides 300 kcal. And each has a similar flavor and is cut into bite size pieces to look
similar and to avoid any perception difference in the number of bars presented. The
ingredient listings for the bars are as follows:
 [0119]
1. IVF Crispy Bar: soy protein nuggets (isolated soy protein, guar gum, rice flour, tapioca
starch, salt, tricalcium phosphate), chocolate flavored coating (maltitol and/or lactitol,
factionated palm kernel oil, polydextrose, cocoa, natural and artificial flavors, soy lecithin,
monoglycerides, acesulfame K), fruit juice and grain dextrins, maltitol syrup, chocolate
flavored chips (maltitol, chocolate liquor, cocoa butter, soy lecithin, vanilla), high maltose
rice sryrup, corn maltodextrin, honey graham meal (enriched flour [wheat floour, niacin,
reduced iron, thiamine mononitrate, riboflavin, folic acid], high fructose corn syrup, graham
flour, vegetable shortening [partially hydroagenated soybean and/or canola oils], baking
soda, salt, honey), less than 2% of the following: glycerine, high oleic safflower oil, high
maltose brown rice syrup, fractionated palm kernel oil, natural and artificial flavors,
fructooligosaccharides, water cellulose gel (celluose gum, guar gum), dl-alpha-tocopheryl
acetate, ascorbic acid, egg white powder, fructose, titanium dioxide, lecithin, salt beta-
carotene and chromium chloride.
 [0120]
2. Choice DM® Nutrition Bar (Mead Johnson Nutritionals): rice flour, hydrolyzed
hydrogenated starch, lactitol, peanuts, fractionated palm kernel oil, high fructose corn
syrup, fructose, soy protein isolate, corn starch, barley malt extract, partially defatted
peanut flour, glycerin, figs, polydextrose, natural and artificial flavor, rice bran, calcium
phosphate, maltitol syrup, cocoa, sorbitol, dextrose, salt, water, hydrogenated vegetable oil
(cottonseed and rapeseed), alpha-tocopherol acetate, soy lecithin, monoglycerides,
acesulfame K.
 [0121]
3. Pria® Nutritional Energy Snack Bar (NestleUSA, Glendale, Calif.): chocolatey coating
(sugar, fractionated palm kernal oil, alkalized socoa, whey powder, nonfat milk powder, soy
lecithin and vanilla), brown rice syrup, soy crisps (soy protein isolate, rice flour, malt and
salt), rice crisps ( rice flour, malt and rice bran), soy protein isolate, graham cookies (sugar,
wheat flour, graham flour, partially hydrogenated soybean and/or cottonseed oil, honey
powder, sodium bicarbonate, salt, soy lecithin, natural flavor, caramel color, annatto color),
rice flour, whole oats, natural flavors, glycerin, minerals (calcium carbonate, calcium
phosphate, magnesium oxide, ferrous fumarate, zinc oxide, copper gluconate, manganese
sulfate, chromium chloride, sodium selenite, potassium iodide and sodium molybdate),
vitamins (vitamin C [ascorbic acid], vitamin E acetate, pantothenic acid [calcium
pantothenate], vitamin B3 [niacinamide], vitamin B6 [pyroxidine hydrochloride], vitamin B2
[riboflavin], vitamin A [beta carotene], vitamin B1 [thiamine mononitrate], folic acid, biotin,
vitamin K1 and vitamin B12.
 [0122]
The postprandial glycemic response and area under the curve are significantly improved
with the IVF Crispy Bar as compared to the two commericial bars, the results of which are
summarized and illustrated in FIGS. 1 and 2.
EXPERIMENT II
 [0123]
A study is conducted to assess the satiety effect of the IVF crispy bar of the present
invention in adults with type 2 diabetes. The study is a two-treatment, double-blind, cross-
over. The primary objective is to compare satiety after consumption of an IVF Crispy snack
bar for lunch with that of a Choice DM® Nutrition Bar (Mead Johnson Nutritionals) by
measuring subjective fullness in subjects with type 2 diabetes. In the study, 99 individuals
are enrolled, of which 83 are protocol evaluable subjects.
 [0124]
At each treatment visit, overnight fasted subjects receive a standard breakfast consisting of
Zone Perfect All Natural Nutrition Bars. Approximately 4 hours later, each consumes 300
kcal of study product for lunch and then rate various aspects of satiety (0 to 100 on a visual
analog scale) every 30 minutes for 5 hours.
 [0125]
Study products used in this study include the IVF crispy bar of Experiment I and a
commercially available crispy bar—Choice DM® Nutrition Bar (Mead Johnson Nutritionals).
Each has a similar flavor and is cut into bite size pieces to look similar and to avoid any
perception difference in the number of bars presented. The ingredient listing for the Choice
DM® Nutrition Bar (Mead Johnson Nutritionals) is as follows:
 [0126]
Choice DM® Nutrition Bar (Mead Johnson Nutritionals): maltodextrin (includes resistant
starch), rice syrup, cocoa processed with alkali, soy protein isolate, sugar, soy nuggets (soy
protein isolate, rice flour, mali, salt), sorbitol, fructose, honey, palm kernel oil, calcium and
sodium caseinate, canola oil, whey protein concentrate, lactose, high fructose corn syrup,
milk minerals, malt syrup, chicory oligofructose, almond butter, natural and artificial flavor,
dextrose, soy lecithin, and less than 1% vitamin E acetate, ascorbic acid, magnesium oxide,
inositol, copper gluconate, ferric orthophosphate, biotin, beta-carotene, niacinamide, zinc
oxide, vitamin K1, calcium pantothenate, vitamin B6 hydrochloride, riboflavin, vitamin A
palmitate, manganese sulfate, thiamin mononitrate, vitamin D3, potassium iodide, chromic
chloride, folic acid, sodium molybdate, sodium selenite, vitamin B12.
 [0127]
Study results are summarized and illustrated in FIGS. 3-5. From the data, a significant
difference is detected between Choice DM® Nutrition Bar (Mead Johnson Nutritionals) and
the IVF Crispy Bar for the fullness area under the curve (AUC) between 120 and 240
(mean±SEM; 4992.69±450.49 vs. 6345.68±395.27, respectively; p<0.001) and prospective
consumption (5776.45±301.90 vs. 4863.61±340.88; p<0.001). Likewise, differences are
also observed at the individual time points.
Claims (22)
1. A nutritional composition having a solid crisp matrix, said matrix comprising:

(A) from about 10% to about 50% by weight of a soluble viscous fiber, and
(B) from about 10% to about 89% by weight of a carbohydrate in addition to the soluble viscous
fiber, and
(C) from about 1% to about 49% by weight of protein;
wherein the solid crisp matrix has a bulk density of less than 0.4 g/cm 3.
2. The nutritional composition of claim 1 wherein the soluble viscous fiber comprises guar gum.
3. The nutritional composition of claim 1 wherein the solid crisp matrix comprises from about 10% to
about 50% by weight of guar gum.
4. The nutritional composition of claim 3 wherein the carbohydrate comprises rice starch.
5. The nutritional composition of claim 3 wherein the solid crisp matrix comprises from about 1% to
about 49% by weight of soy protein.
6. The nutritional composition of claim 3 wherein the solid crisp matrix has a bulk density of from
about 0.22 g/cm3 to about 0.28 g/cm 3.
7. The nutritional composition of claim 3 wherein the composition further comprises, in addition to
the solid crisp matrix, a solid crisp material selected from the group consisting of corn crisps, rice
crisps, soy crisps, and combinations thereof, wherein the solid crisp material contains less than 9%
by weight of a soluble viscous fiber and represents from about 5% to about 90% by weight of the
combination of the solid crisp matrix and the solid crisp material.
8. The nutritional composition of claim 1 wherein the composition is in the form of free flowing crisp
particulates.
9. The nutritional composition of claim 1 wherein the composition is reduced to powder form.
10. The nutritional composition of claim 3 wherein the composition is in bar form.
11. The nutritional composition of claim 1 wherein the composition further comprises from about
0.05% to about 3% by weight of an acidulant.
12. The nutritional composition of claim 11 wherein the acidulant is selected from the group
consisting of citric acid, phosphoric acid, malic acid, fumaric acid, adipic acid, gluconic acid, tartaric
acid, ascorbic acid, acetic acid, phosphoric acid, salts thereof, and combinations thereof
0.1% to about 10% by weight of a sour flavorant.
0.05% to about 3% by weight of an acidulant and from about 0.1% to about 10% by weight of a sour
flavorant.
15. The nutritional composition of claim 1 wherein composition further comprises one or more gelled
inclusions, said gelled inclusions comprising water and from about 0.5% to about 9% by weight of a
gellant.
16. The nutritional composition of claim 15 wherein the gelled inclusions are individual particulates
dispersed throughout the solid crisp matrix.
17. The nutritional composition of claim 15 wherein the gelled inclusions further comprise an
acidulant selected from the group consisting of citric acid, phosphoric acid, malic acid, fumaric acid,
adipic acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, salts thereof,
and combinations thereof
18. The nutritional composition of claim 17 wherein gelled inclusions represent from about 1% to
about 15% by weight of the nutritional composition, and wherein the gelled inclusions comprise
from about 0.05% to about 3% of an acidulant and from about 0.05% to about 10% of a sour
flavorant, all by weight of the nutritional composition.
19. The nutritional composition of claim 23 wherein the gellant is pectin.
20. A nutrition bar comprising a solid crisp matrix in combination with one or more gelled inclusions,
the solid crisp matrix containing;
(A) from about 10% to about 50% of guar, and
(B) from about 10% to about 89% of a carbohydrate in addition to guar, and
(C) from about 1% to about 49% of soy protein,
and the gelled inclusions containing;
(D) water,
(E) from about 0.5% to about 9% of pectin by weight of the inclusions,
(F) from about 0.1% to about 10% of a sour flavorant by weight of the nutritionbar,
(G) from about 0.05% to about 3% of an acidulant by weight of the nutrition bar,
wherein the solid crisp matrix has a bulk density of from about 0.10 g/cm 3 to about 0.30 g/cm 3 and
the gelled inclusions represent from about 1% to about 15% by weight of the nutrition bar.
21. A method of controlling blood glucose concentrations in a diabetic or other individual following a
snack or meal, said method comprising the oral administration of the composition of claim 1.
22. A method of reducing appetite in a diabetic or other individual, said method comprising the oral
administration of the composition of claim 1.

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Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:STROZIER,

DEBORAH C.;LAI, CHRON-SI;WALKER, SHERRI WALKER;AND
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Method of producing solid food having natural jasmine and

nutrition bar using the same
Abstract
translated from Korean
The present invention includes the steps of the manufacturing method of the solid food include
jasmine and therefore nutrition, more particularly, heat the grain and sugar solution for each bar in
accordance with; Mixing by kneading the heated sugar solution and jasmine extract and the above-
heated grain; A method for manufacturing a solid food containing; and a step of mixing and cooling
the dough, shaping. The present invention has the effect that a high polyphenol content as natural
antioxidants, including excellent jasmine extract antioxidant capacity, can delay rancidity of solid
food.
Images (5)
KR101274343B1
KR Grant
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Korean
Inventor
나인호
최선주
박근형
김소영
채희정
채홍용
Original Assignee
호서대학교 산학협력단
Priority date
2010-08-13
Family: KR (1)
2010-08-13KR20100078450A
2012-02-22KR20120015915AApplication
2013-06-13KR101274343B1Grant
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Cited by (3)
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Description
Preparation of the solid food include jasmine method and this nutrient bar {Method of producing
solid food having natural jasmine and nutrition bar using the same} according
The present invention for the solid food containing the grain, in particular by a high polyphenol
content, etc. Nutrition (nutrition) bar mainly composed of grains and nuts including the antioxidant
capacity are excellent natural antioxidants, may delay rancidity of products that is for the method of
manufacturing the solid food.
Current at the time of moving busily also modern as the country's economy rapidly to develop
34.9% of Korea's adults (30.4% male, female 39.4%) have their "overweight" or appeared to think
that the 'little overweight' (National Health nutrition survey, in April-June 2005000000000004).
This is because often consume fast food or junk food, etc. In order to solve simple meals in a busy
day.
Fast food and disadvantages of junk food is that it has low nutritional calorie widely known through
the newspapers and news media, and many processed foods such as processed
foods, nutrition bars "," serial "," wire "to solve this problem have appeared It was.
However, modern people replied that the food and showed that mistrust about safety, and six out of
every ten of 59.1% is not being managed food distribution currently being safe. "
Conventional Nutrition Bar has been a distributor of nuts manufacturer made the main ingredient,
such as "nutrition bars" as almonds, walnuts, peanuts concept. In fact, the expiration date of the
nutritional bar, but is set to 1 year, the viscosity of the lipid by polymerization and decomposition of
unsaturated fatty acids is increased or solidified in the distribution process, up the rancidity caused
the odor to the degradation and jageukchwi products generated factors such as safety is desirable
to distribution between 4 to 6 months.
And Synthesis In general, the phenolic synthetic antioxidants are widely used antioxidants BHA
(butylated hydroxy anisol), BHT (butylated hydroxy toluene) and the like a large amount when
administered teratogenic or been reported that there is a possibility of carcinogenesis (Toxicology
and biochemisty of butylated hydroxyanisole anbutylated hydroxyanisole anbutylated
hydroxytoulene, Branen , AL, 1975, J. Am. Oil Chem. Soc. 52, 59.), wide availability tocophenol as
natural antioxidants are practical but vegetable oil is known to have low effect (food maintain three
people outside the antioxidant effects of kudzu root extract Oh Manjin for 1990, Journal of the
Korea food and nutrition, 19 (5), 448-456).
Thus has been harmful to the human body and continue the long study on the natural antioxidant
superior antioxidant capacity, most of the natural antioxidants that reported so far is a major feature
one of the acts that some form metal complexes are those of the primary antioxidant activity in the
(free radical scavenger).
Accordingly, by searching a radical scavenging function from a plant extract it has been actively
studied to develop a natural antioxidant.
BHA and BHT is the actual circumstances that previously has encountered a problem such as this,
a situation which is mainly used as a preservative, up to this time, an antioxidant is added to
cosmetics or the like synthetic vitamin C are most widely used. However, there is a problem that
also in that synthetic compounds obtained artificially non-natural ingredients can be relatively safe
compared to natural extracts.
The present invention for solving the problems as described above, a high total polyphenol content
to obtain a superior antioxidant properties of natural extracts, it is an object to manufacture a solid
food having a delay effect by using this rancidity.
The present invention for achieving the above object comprises the steps of heating the grains,
sugar solution, respectively; Mixing by kneading the heated sugar solution and jasmine extract and
the above-heated grain; A method for manufacturing a solid food containing; and a step of mixing
and cooling the dough, shaping.
The present invention, further comprising preparing a jasmine extract and prepare the jasmine
extract, the method comprising milling the jasmine; And the step of depositing the above-mentioned
pulverization Jasmine in a solvent, hot water extracting the precipitate was immersed; And a step of
pressure-filtering the hot water extract extract, and concentrating the filtrate under reduced pressure
of the filtrate; may be one containing a.
In addition, the jasmine extract is preferably mixed with 1.5 to 2.5 wt% with respect to the dough
mixture.
In addition, heating the grain and sugar solution respectively, corn flakes, protein nuggets, Crisp
Rice, and protein, at least one or more of the selected grain from the group consisting of powder
processing member and, almonds, fried peanuts, fried from the group consisting of sesame seeds
and sunflower seeds heating the mixture at least one or more of the mixture of selected nuts, the
teeth seeds, cranberries, shell calcium, vitamin and mineral mix and the at least one from the group
consisting of collagen these functional additives, dried plum to 80 ~ 90 ℃; And indigestible
maltodextrin, chicory fiber, xylitol, DHA, salt, grapefruit seed extract, lecithin, tea extracts, rapeseed
oil, isopropyl maltooligosaccharides, reduced starch syrup, vitamin C, milk flavor, yogurt flavor,
yogurt powder, and honey from the group consisting of at least it is possible to include: one or more
steps of heating a mixture of the sugar solution is selected and Japanese apricot jam until the sugar
content is 80 Birx at 100 ~ 120 ℃.
Further, the step of according to the present invention described above, and cooling the mixed
dough, the method comprising: molding, into the mixed dough in the mold for molding the primary
cooling for 10 to 15 minutes; The method comprising forming by rolling the dough in which the
primary cooling; Step of the dough was molded secondary cooling; And it may be a method for
manufacturing a solid food comprising the steps of: cutting the dough that the secondary cooling.
On the other hand, the present invention is the above-mentioned manufacturing method, the solid
foods can be a method for manufacturing a solid food, characterized in that nutrition (nutrition)
containing the grains bar.
In addition, another embodiment of the present invention may be a solid food comprises a jasmine
extract is produced by the process, as described above.
Specific details of other embodiments are included in the following description and drawings.
According to the present invention described above, and characterized in that it comprises a natural
antioxidant poly high phenolic content of antioxidant capacity is excellent as a jasmine extract, it is
possible to provide a method for manufacturing a solid food to delay rancidity.
According to the present invention can replace the conventional synthetic antioxidants, and further it
is possible to provide a solid food shelf life extended by delaying the rate of rancidity fat
component.
1 is a flow chart for explaining an example of a method for manufacturing a solid food according to
the invention,
2 is a graph showing an example of the result of DPPH free radical scavenging activity
measurement of the natural antioxidant extract according to the invention,
3 is a graph showing an example of measurement results from MDA production walnut oil of natural
antioxidant extract according to the invention,
4 is a graph showing an example of MDA production measurements at 60 ℃ walnut oil of jasmine
extract and lavender extract according to the invention,
Figure 5 is a graph showing an example of the color measurement results of the nutritional bar
containing the extract of jasmine and lavender extract according to the present invention.
Hereinafter will be described in detail with reference to the accompanying drawings, a preferred one
embodiment of the present invention.
The present invention includes the steps of heating the grains, sugar solution, respectively; Mixing
by kneading the heated sugar solution and jasmine extract and the above-heated grain; A method
for manufacturing a solid food containing; and a step of mixing and cooling the dough, shaping.
The present invention is a specific method that to the bar, the solid food manufacturing,
characterized in that for producing a solid food using a jasmine extract as a natural antioxidant and
heat the grain and sugar solution, cooling and forming the paste is not particularly limited. .
The present inventors using the natural antioxidants in place of conventional synthetic antioxidants,
while trying to study the ways to delay rancidity of food and increase the shelf life, chrysanthemum
extract, lavender extract, jasmine extract, grapefruit seed extract, vitamins high antioxidant capacity
with respect to the mineral mix, combined with golden extracts, Vita-GS, Vit number of particular
antioxidants, have a natural antioxidant Jasmine polyphenol extracts a high, solid foods consisting
primarily of nuts (nutrition bars), such as C after confirming that has a, thereby completing the
present invention.
The present invention relates to the production of solid products, and is characterized by the
addition of natural antioxidants in jasmine extract, has excellent antioxidant activity, which can delay
the shelf life of rancidity short nutrition bars through them.
Specifically, nutrition according to the invention bars (nutritional bars) is basically cereal (3-grain
and processed grain museulri, corn flakes, protein nuggets, Crispy Rice, protein powder, nuts and
almonds, fried peanuts, fried sesame seeds, sunflower seeds, teeth seed and cranberry and dry
plums in addition to cranberry to improve the functionality, shell calcium, vitamin and mineral mix,
collagen) and sugar solution (the indigestible maltodextrin, chicory fiber, xylitol, DHA, salt, grapefruit
seed extract, lecithin, green tea extract, canola oil , iso-malto-oligosaccharide can be produced by a
reduced starch syrup, vitamin C, milk flavor, yogurt flavor, yogurt powder, honey, jasmine extract,
Japanese apricot jam way compacted) to make the rear frame mixture was heated at a constant
rate. The third grain museulri (three grains museli), as is well known in the art, means a cereal
consisting of oats, rye, and barley.
In producing this way nutritional bars, the invention can particularly further comprising the step of
preparing a jasmine extract. In other words, it puts the 70% pre-tanol (ethanol) of 20-fold by weight
of the pulverized product was Jasmine evenly crush the size of mill, subjected to shaking (Shaking)
for 4 hours in the extraction temperature of 50 ℃ hot water, and then extracted, Whatman No. 41
after filtering the solids and extract, jasmine extract can be obtained according to the invention by
concentration under reduced pressure at a temperature of 60 ℃.
Then, as so that the the obtained jasmine extract, but mixed with the cereal (grain) and the sugar
solution are mixed dough, it is preferable to mix 1.5 to 2.5 wt% based on the paste, be found in the
experiments described below for example, the Among them, it is most preferable to mix 2.0% by
weight.
Then, after the thus cooled to a dough mixing, molded into a predetermined shape, it is possible to
manufacture the solid food in accordance with the present invention.
The prepared solid food may be mobile nutrition (nutrition) comprising as a main component of
grains, the invention is also a method of manufacturing a nutritional bar containing the grains, nuts,
sugar solution as described above.
In addition, another embodiment of the present invention may be mobile nutritioncomprising a

jasmine extract is produced by the process, as described above.
This invention may be better understood by the following examples, embodiments of the following
examples are for purposes of illustration of the invention and are not intended to limit the scope of
protection defined by the appended claims.
Example 1: Preparation of natural antioxidants
First, by shattering of the jasmine, lavender and chrysanthemum respectively.
In addition, the crushing a jasmine, lavender chrysanthemum and a solvent (70% pre-tanol
(ethanol)) 50 g / 1000 ml ie, the deposition was at a concentration of 5%.
Then, 50 ℃ using a water bath to deposit the deposition was extracted agitation (shaking) for 4
hours.
The extract is extracted using a filter paper (Whatman 42. Cat No 1442 110) and filtered under
reduced pressure.
The filtrate was concentrated at 60 ℃ to 6 Brix using a vacuum concentrator.
Test Example 1: DPPH radical scavenging activity measurement of natural antioxidants
Example 13 kinds of natural antioxidant extracts prepared by the (jasmine extract, lavender extract,
chrysanthemum extract) and compound Gold extract, by measuring the DPPH free-radical
scavenging activity targeting Vita-GS and synthetic Vitamin C, test the antioxidant activity It was.
The most common by assay of antioxidant capacity in use on, DPPH is Antioxidant the degree and
contains within the radical molecule tocopherol, ascorbic acid, polyhydroxy aromatic compound, as
reduced by the aromatic amine radical is erased there is a deep purple color of material It is to
measure the hydrogen donating ability.
The measurement result, as shown in Figure 2 and Table 1, showed about 90% antioxidant effect in
jasmine extract 50 ㎍ / ㎖ concentration, jasmine extract, lavender extract, compound Gold extract,
chrysanthemum extract, Vita-GS order antioxidant ability can see that big.
Concentration (ug / ml) 25 50 100 200

Jasmine 63.45 ± 1.68 83.45 ± 1.68 94.34 ± 0.34 95.97 ± 1.06
Chrysanthemum 9.88 ± 3.17 14.88 ± 3.17 22.15 ± 2.4 35.09 ± 4.24
lavender 18.87 ± 3.63 28.87 ± 3.63 52.06 ± 0.79 87.1 ± 2.87
Vitamin C 90.78 ± 2.48 94.78 ± 2.48 95.89 ± 0.15 95.28 ± 0.76
Vita-GS 11.52 ± 1.49 14.52 ± 1.49 20.72 ± 3.47 33.64 ± 2.34
Gold extract complex 14.78 ± 1.45 18.78 ± 1.45 33.66 ± 1.8 57.76 ± 2.40
Experimental Example 2: Measurement of total polyphenol content of natural antioxidant
The total polyphenol content using the Folin-Denis assay method intended for a jasmine extract
with Vita-GS produced by the above-described Example 1 was measured.
That is, the sample dilution buffer 0.1 ㎖ of the jasmine extract with Vita-Gs and mixing the folin-
ciocalteu reagent 50 ㎕ with 20% sodium carbonate anhydrous 1.5 ㎖, the total polyphenol content
was measured at 760 nm.
As the result is shown in Table 2, jasmine extract may contain a number of polyphenols than Vita-
GS.
Sample The total polyphenol content (ug / ml)

Jasmine 1936.33 ± 66.07
Vita-GS 969 ± 22.64
Experimental Example 3: Measurement of the antioxidant capacity of natural antioxidants in walnut

oil
Nutrition bars are a main component is prepared by the nuts and cereals, and nuts such as walnuts
Among them is occupied by the largest amount. Accordingly, the present experiment example, the
targeting sensitive materials tested in walnut oil the more sour than the nut, the first embodiment of
jasmine extract prepared by (6 Brix) and lavender extract (6 Brix), and Vita-GS, grapefruit seed
extract (71 Brix), to measure the antioxidant capacity of vitamin and mineral mix.
Experimental method After the final concentration of each antioxidant singly or mixed with each of
the antioxidant to be 0.2% was added to the walnut oil and mixed as shown in Table 3, was shaken
for 2 hours at the 100 ℃ water bath (shaking ) that she gave to the walnut oil rancid.
Experimental Lavender Jasmine Vita- Grapefruit Seed Vitamin and

group Extract extract GS Extract mineral mix
Blank
One 0.1% 0.05% 0.05%
2 0.1% 0.05% 0.05%
3 0.1% 0.05% 0.05%
4 0.01% 0.01%
5 0.2%
6 0.2%
7 0.2%
8 0.2%
9 0.2%
Then, using 1.15% KCl, 1% Phosphoric acid as a sour Buffer walnut oil was to decompose walnut
oil, 0.6% TBA (4,6-dihydroxy-2-mercaptopyrimidine, 98%) were mixed at 100 ℃ we measured the
amount of back MDA (malondialdehyde) gave reacted for 45 minutes, followed by the addition of
buthanol and centrifugation was measured at 525nm against buthanol layer.
The experimental results, it shows a low overall MDA positive group than group 5-9 is 1 to 4, as
shown in FIG. That is, natural antioxidants can be found that are more excellent antioxidant ability
against the walnut oil to be used individually rather than in combination used in conjunction with
other antioxidants.
In addition, among them were identified as Jasmine extract (group 6), lavender extract (group 5)
were excellent ability antioxidant of grapefruit seed extract (group 8), especially Jasmine extract
(group 6) has the highest antioxidant activity.
On the other hand, it was more in-depth evaluation of the antioxidant activity in accordance with the
temperature (25 ℃, 45 ℃, 60 ℃) of walnut oil contains about above jasmine extract and lavender
extract, the concentration of each extract was 0.2%.
As hayeoteul different only in the temperature setting walnut oil, testing methods are as described
above.
The experimental results are shown in (MDA produced in about 60 ℃) Table 4 and Fig.That is, in
this experiment by the addition of jasmine extract than lavender extract group showed that the bore
jasmine extract to less MDA production is excellent antioxidant capability than lavender extract.
25 ℃ 45 ℃ 60 ℃
time Lavender Lavender Lavender
Jasmine Jasmine Jasmine
Blank Chu Blank Chu Blank Chu
extract extract extract
Chulmul Chulmul Chulmul
0 .2106 .2832 .2376 .2106 .2832 .2376 .2106 .2832 .2376
12 .2359 .1659 .1922 .2874 .1818 .2881 .5854 .3574 .2268
24 .2026 .3086 .2126 .4234 .4044 .2498 .8994 .5034 .3231
36 .1349 .2479 .2302 .5628 .4224 .3551 1.3618 .6324 .5011
48 .3182 .2742 .1176 .5234 .3281 .2481 1.7938 .8351 .6451
60 .2566 .0942 .3169 .7138 .4304 .2964 2.7884 1.3341 1.1494
72 .2736 .2049 .2046 .7188 .4138 .3154 3.3288 1.2404 1.1378
Example 2: Preparation of Nutrition Bars
First, in addition to the grains of cereal puffing (puffing) grain workpiece (3 grain museulri, corn
flakes, protein nuggets, Crispy Rice, protein powder) and nuts (almonds, fried peanuts, fried
sesame seeds, sunflower seeds) and teeth seed and dry plum were mixed according to a
predetermined blending ratio to cranberry, oyster shell calcium, vitamin and mineral mix, collagen to
enhance the functionality was prepared primary cereal grain. The mixing ratio is not particularly
limited.
It said gun plum was used to wash a plum, and prepared by removal of a Japanese apricot seeds,
and dried per the hanhu pickles, pickled per a plum.
Then it started to heat the prepared cereal grains over low heat and then heated to 85 ℃.
Sugar solution (the indigestible maltodextrin, chicory fiber, xylitol, DHA, salt, grapefruit seed extract,
lecithin, green tea extract, canola oil, isopropyl Maltooligosaccharides, reduced starch syrup,
vitamin C, milk flavor, yogurt flavor, yogurt powder, and honey) and plums jam was mixed according
to a predetermined blending ratio. The Japanese apricot jam used was prepared by concentrating
the sugar solution a pickled plum sugar.
That were heated and then, the mixed sugar solution from the low heat fire medium, the
temperature of the sugar solution is 112 ℃, Brix was heated with mixing until a 80 Birx.
Then, a 0.2% relative to the jasmine extract and lavender extract prepared in Example 1 herein
mixing the primary cereal grain and the prepared sugar solution as above to a mixture of the sugar
solution and the cereal grains, 1%, 2% It was mixed with the weight, put a weak mix of vitamins and
minerals added to the column, countercurrent (milk flavor, yogurt flavor) and then was re-mixed
dough.
And, after moving the mixed dough in the forming die 1 it was cooled drive. In this case it is
desirable to prevent the dough from sticking to the cereal changed hands cool 10 to 15 minutes.
This was mounted a rolling step of a height such that a sufficient cooling serial molding 12 mm, the
end of the molding of the serial was re-cooled car two again.
Then, by cutting (cutting) according to the Du predetermined size has had sufficient time to cool as
described above was prepared nutrition bar. In the present Example it was cut to a width 100 mm,
vertical 30 mm, height 12 mm.
Experimental Example 4: Measurement of the chromaticity Nutrition Bars
According to the second embodiment measures the color targeted jasmine extract and lavender
extract the nutritional bar containing each were tested for antioxidant activity.
That is, it observed the jasmine extract and lavender extract, while each stored at 0.2%, 1%, 2% by
weight, adding a nutritional bar incubator 65 ℃, 0 hr, 6 hr, 24 hr, 36 hr by each color.
The results are shown in Table 5 and Fig.
Controls Jasmine
Lavender Lavender Lavender Jasmine Jasmine
time (No extract
extract 0.2% extract 1% extract, 2% extract 1% extract 2%
additives) 0.2%
0 hr 0.00 0.00 0.00 0.00 0.00 0.00 0.00
6 hr 2.99 2.97 2.06 3.16 4.74 1.51 3.18
24
4.01 3.34 3.66 2.89 4.93 2.77 1.65
hr
36
5.88 4.21 3.58 5.20 4.39 3.53 1.91
hr
Here, with △ E value for each group of color difference to step measures the chromaticity using the
L, a, b values
It was calculated.
Jasmine extract the control group and the rest of the group other than the group (2% addition by
weight), it was confirmed that the color changed to dark brown in a bright color with time.
Jasmine extract and lavender extract, forms a dark colored extracts only the color itself. Group by
adding an antioxidant of which jyeotneunde collapsing forsaken losing the shape of the bar over
time, this is judged as shown in the adhesion of the sugar solution than the control low
phenomenon, because the group contains a sugar solution having a concentration of the control
group react,, that was added to the extract to the sugar solution at a weight ratio% is judged as a
result that the lower the viscosity of the sugar solution.
Antioxidant extract slows much addition 0 hr, 8 hr, 24 hr, and the color change of the 36 hr is were
lower than the control group, also using a color difference meter resulting control (no addition
group), a measure of the color for each group of time over the color it was found that the increase
as the color gradually change to a dark color. Group put lavender extract, jasmine extract under the
influence of color in this extract have at first only noticeable dark color than the control group
showed a lower color than the control group by the antioxidant capacity of the extract over time.
Only noticeable dark color is the addition ratio of the antioxidants more, the effect of preventing
oxidation of the nutritional bar with time that is, it was found that the roles that less change in
color. Experimental results The chromaticity of the group with addition of a jasmine extract in a
weight ratio of 2% to the lowest measured.
On the other hand, wherein the modifications of the present invention has been shown and
described with reference to certain preferred embodiments, the present invention is within the limits
that do not deviate from the technical feature or aspect of the present invention is provided by the
claims that follow vary and Being able to be changed will be apparent to those skilled in the art.
The present invention has a high polyphenol content can provide an excellent antioxidant effect of
natural extracts can be prepared, for solid products having a rancid delay effect through it.
Claims (7)
1. Heating the grain and sugar solution, respectively;

Preparing a jasmine extract;
Mixing by kneading the heated sugar solution and jasmine extract and the above-heated
grain; And
And cooling the mixed dough, the method comprising: forming; includes,
A step of preparing the extract of jasmine,
Pulverizing the jasmine;
And the step of depositing the above-mentioned pulverization Jasmine in a solvent, hot
water extracting the precipitate was immersed; And
The hot water extract extract was filtered under reduced pressure, and the step of
concentrating the filtrate under reduced pressure of the filtrate; includes,
The jasmine extract A method of manufacturing a solid food, characterized in that the
mixture to 1.5 to 2.5 wt% with respect to the dough mixture.
2. delete
3. delete
4. The method of claim 1, wherein the step of heating the grains, sugar solution,
respectively, the
Cornflakes, protein nuggets, Crispy Rice and selected grains work for at least
one from the protein group consisting of powder and almonds, fried peanuts, fried
sesame seeds and with selected nuts at least one from the group consisting of
sunflower seeds, teeth seed, cranberry, and a shell calcium, vitamin and mineral
mix and the at least one functional additive selected from the group consisting of
collagen, mixture of the gun plum heating to 80 ~ 90 ℃; And
Resistant maltodextrin, chicory fiber, xylitol, DHA, salt, grapefruit seed extract,
lecithin, tea extracts, rapeseed oil, isopropyl maltooligosaccharides, reduced
starch syrup, vitamin C, at least one in milk flavor, yogurt flavor, yogurt powder,
and honey group consisting of the method of solid foods comprising the; two or
more steps of heating a mixture of the sugar solution is selected and Japanese
apricot jam until the sugar content is 80 Birx at 100 ~ 120 ℃.
5. The method of claim 1, wherein to cool the mixed dough, the method comprising:
molding,
Step of the mixed dough into a mold for molding the first 10-15 minutes while
cooling;
The method comprising forming by rolling the dough in which the primary
cooling;
Step of the dough was molded secondary cooling; And
The method of solid foods comprising the steps of: cutting the dough that the
secondary cooling.
6. Of claim 1, claim 4 and claim 5 according to any one of claims, wherein the solid
food manufacturing method of solid food, characterized in that nutrition (nutrition)
bar containing the grains.
7. The are produced by the method according to 6, wherein the solid food
comprising the extract jasmine.

JP2005095177A *2003-09-252005-04-14Mars IncBar and confectionery each containing cacao
solid containing high cacao polyphenol and sterol/stanol ester and method for preparing the same
Cited By (3)

CN104921130A *2015-07-062015-09-23哈尔滨瑞康源生物科技有限公司Nutritious food for
promoting bone and brain health and making method thereof
KR20160143296A2015-06-052016-12-14임영숙Methods for making cereal bar
KR20160143294A2015-06-052016-12-14임영숙Methods for making cereal bar
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KR20100078450A2010-08-132010-08-13Method of producing solid food having natural jasmine
and nutrition bar using the same
KR20100078450A2010-08-13Method of producing solid food having natural jasmine and nutrition
bar using the same
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Food bar
Abstract
A savory bar with good organoleptic properties. In one embodiment, the bar includes a binder
comprising i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more
fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and/or fatty acid
moieties. The food bar according the invention may include, for example, from 0.5 to 40 wt. % of the
binder. In a preferred embodiment, the fibrous compound comprises dextrin, most preferably wheat
dextrin. The amount of sugar solids present in the overall bar is typically limited to no greater than
10 wt. % sugar solids, especially no greater than 5 wt. %. In accordance with another embodiment
of the invention, the savory food bar comprises a binder including one or more fibrous ingredients
having fewer than 70% glucosidic 1,4 linkages, more than 15% glucosidic 1,6 linkages, especially
from 25% to 50%, at least 5% each of glucosidic 1,2 linkages and glucosidic 1,3 linkages and the
binder including no greater than 5 wt. % mono- and disaccharide solids. The invention is also
directed to the binder and to processes of preparing the binder and the food bars.
Images (8)
Classifications
A23L7/126 Snacks or the like obtained by binding, shaping or compacting together cereal grains or
cereal pieces, e.g. cereal bars
US20060088628A1
US Application
Inventor
Rob Dekker
Erica Lamar
Current Assignee
Slim Fast Foods Co
Original Assignee
Slim Fast Foods Co
Priority date
2004-10-26
Family: US (1)EP (1)CN (1)CA (1)WO (1)

2004-10-26US10973626Abandoned
2006-04-27US20060088628A1Application
Info
Cited by (14)
Legal events
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External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
 [0001]
The popularity of nutrition bars and other food bars has grown rapidly in recent
years. Nutrition bars are convenient vehicles for replacement of a meal and for snacks
intended to boost energy. Particularly as a meal replacements, nutrition bars may be used
by those seeking to lose weight.
 [0002]
While consumers express a preference for snacks and other foods which are more healthful
and which can assist them to achieve their weight loss and other health objectives, they
show little inclination to sacrifice the organoleptic properties of their favorite foods or
snacks. Therefore, it is important that food bars be palatable to consumers.
 [0003]
Thus far, commercial food bars have tended to be sweet. In part, this reflects the use of
binding agents which are often relatively high in sugars. However, not all consumers prefer
the taste of bars which provide an overall impact of sweetness. Moreover, it is believed that
many consumers wish to avoid foods having high sugar levels and prefer complex
carbohydrates or other macronutrients to avoid sudden elevations in blood sugar. The
prevalence of binding agents with substantial amounts of sugar has tended to lead frustrate
these objectives.
 [0004]
The patent and product literatures contain many mentions of food bars and binders
therefor.
 [0005]
As accessed on the www.nutraceuticalsnow.com/issues/back/2002 spring/nutriose.php

website on Oct. 18, 2004, Nutriose® FB, available from Roquette Freres of Lestrem, France
is said to be a dextrin which is both well tolerated and stable under all acid and heat
conditions encountered in food processes. The high tolerance is said to have been
demonstrated in a clinical study. It is said to have no sweetness, no aftertaste. Examples of
uses given are in drinks, confectionery biscuits, bars, dairy products, pastries and fruit
preparations.
 [0006]
Nutriose® FB Technical Bulletin from Roquette America, Inc. indicates that Nutriose® FB is
made by dextrinization of wheat starch and that it contains 41% of glucosidic 1,4 linkages,
32% of glucosidic 1,6 linkages, 13% of glucosidic 1,2 linkages and 14% of glucosidic 1,3
linkages. It is recommended as, among other things, a sugar free bulking agent and/or
binder. Nutriose® FB is said to be an ideal component for nutrition bars and cereal bars. It
is said that Nutriose® FB is especially ideal in the production of no-sugar added or low
sugar products. The many listed products also include vegetarian meat substitutes and
soups. Nutriose® FB is disclosed to contain less than 0.5% mono- and disaccharides.
Synergy with intense sweeteners and low glycemic index are among performance
characteristics said to make Nutriose® FB particularly suited for use in nutrition and
cereal bars. Nutriose® FB is said to have a glycemic index of 25%.
 [0007]
The website at http://www.mojobar.com/honey.html, accessed on Oct. 20, 2004 discloses

the Mojo Bar of Cliff Bar, Inc. The ingredients listed for the honey roasted peanut bar are
honey roasted peanuts (peanuts, evaporated cane juice, honey, salt, natural flavor, natural
vitamin E, organic brown rice syrup, organic pretzels (organic wheat flour, salt, organic malt
syrup, organic canola oil, yeast, baking soda), soy rice crisps (rice flour, rice bran, raisin
juice concentrate, honey, salt) organic peanut butter, organic dry roasted soy beans,
organic oat syrup, organic honey, organic tapioca starch, crisp rice (rice flour, rice bran,
rosemary extract [natural antioxidant]), rice flour, organic sunflower seed oil, sea salt,
natural vitamin E (antioxidant).
 [0008]
Fouache et al. U.S. Pat. No. 6,630,586 (Roquette Freres) discloses branched maltodextrins
having between 22% and 35% glucosidic 1-6 linkages. The content of glucosidic linkages of
1-6 between 22 and 35% is said to give the branched maltodextrins a character of
indigestibility. Certain compounds of the invention are said to be able to play the role of
texturizing agents, thickening and/or gelling agents, filling or encapsulating agents,
particularly in food products, in pharmaceutical or veterinary products. Acariogenic
compositions are disclosed which comprise maltodextrins and polyols which can be
glycerine, threitol, erythritol, xylitol, arabitol, ribitol, sorbitol, mannitol, maltitol, maltotriitol,
maltotetraitol, lactitol, hydrogenated isomaltulose, and hydrogented starch. The acariogenic
composition comprises between 30 and 70 wt. % branched maltodexrins and between 70
and 30% by weight maltitol. Various foodstuffs such as confectionery, pastes to be chewed,
preparations based on milk, yoghurts and cakes are mentioned.
 [0009]
According to its abstract, Serpeloni WO 2004/043166 is directed to use of branched chain

maltodextrins having between 15 and 35% of 1-6 glucoside bonds as granulation binders.
 [0010]
Jones U.S. Pat. No. 6,749,886 (Nellson Northern Operating Inc.) is directed to a
confectionery bar providing a meal replacement which has a weight ratio of proteinaceous
material and a carbohydrate material higher than 1. The bar also comprises carbohydrate
material selected from the group consisting of digestible carbohydrate, poorly digestible
carbohydrate, non-digestible carbohydrate and mixtures thereof. The carbohydrate material
is generally added as a concentrated solution. Examples include polydextrose, honey and
high fructose corn syrup. Glycerol may be included. In example 1 a liquid blend including
per 1000kg 453kg of polydextrose.
 [0011]
Kemeny patent application publication US 2003/0087004 is directed to sweet and savory

ready to eat food bars. A bar containing oat bran, soy protein isolate and canola oil is
disclosed.
 [0012]
Funk et al. US published patent application 20040013771 is directed to a layered cereal

bar. The binder may be a complex carbohydrate binder made from soy protein, fat,
sweeteners, water and gelatin. Syrup is also mentioned. “Conventional maltodextrin/fat
based binders” are mentioned, as well. The sugar solution may be comprised of wet
ingredients such as sugars and minor ingredients such as calcium, sorbitol, maltodextrin
and salt. In one embodiment about 0.5% water is added to the sugar solution. Various
flours can be included in the product. In one embodiment, the carbohydrates of the bar can
comprise about 3 to 4% dietary fiber. In another, the total fiber percentage is about 5 to
10%. In one step of the binder preparation, soy protein is stirred in with a pre-heated
shortening or fat. In a separate step, syrups, glycerin and sugars can be combined to form
a sugar solution in a heated mixing kettle.
 [0013]
Wu EP 861 603 is directed to a process for coating a snack product with a heat-sensitive
material and the product thereof. For savory hand held snack items, gums are said to be
preferred viscosity increasing agents. Examples of hand held snack items given are
granola bars, breakfast bars and cereal bars.
 [0014]
Wurtman et al. US patent application publication No: US 2003/0039739 is directed to a

protein-free snack foodstuff having two or more rapidly digestible carbohydrates such as
maltodextrin, dextrose and starch for weight loss. One of several product forms mentioned
are food bars. Fiber, which may be insoluble or soluble, such as methylcellulose, psyllium
and bran from oats, corn, rice, barley, buckwheat, and/or wheat may be included.
Numerous other sources of carbohydrate, including dextrin, are listed. Savory flavors can
be included.
 [0015]
Prosise WO 01/78522 (Procter & Gamble) discloses nutritional foods said to have a
balance of amino acids, fats and carbohydrates. Fiber may be included as well. Various bar
products, such as a cheese-filled bar, are disclosed.
 [0016]
Miller et al. U.S. Pat. No. 5,356,643 is directed to cheese filled snack bars.
 [0017]
Bell WO 2004/017742 (New Zealand Dairy Board) is directed to food products which may
include nutrition bars. Savory flavors may be used.
 [0018]
Scott EP 654 223 (Unilever) discloses a hand held snack which may include particulate
material such as meats of mammals, fish and poultry, and a carbohydrate binder such as
various flours, gums, glucose syrup, modified starches such as Zorbit. (gels, thickeners,
stabilized protein and mixtures thereof. Zorbit is believed to be a maltodextrin. The product
can take the form of a snack bar.
 [0019]
Coleman et al. US 2004/0126477 discloses a cereal bar having a binder which includes,
eg., glycerine or soribitol alone or in combination with a carbohydrate based binder such as
corn syrup, corn syrup solids, molasses, honey, and the like. Suitable sweeteners which
can be added include maltodextrin. Dextrin is mentioned in a discussion of a feature of the
invention wherein the consumer can specify that all ingredients of a certain type, such as
corn-containing ingredients, should be avoided.
 [0020]
Kealey et al. U.S. Pat. Nos. 6,599,553 and 6,558,713 disclose in example 18 an energy bar
with maltodextrin.
 [0021]
Froseth et al. U.S. Pat. No. 6,592,915 is directed to a layered cereal bar. Savory flavors
may be included. In one embodiment, the binder comprises, corn syrups, glycerin, sugars,
(i.e., fructose, sucrose, etc.), as well as minor ingredients such as calcium, sorbitol,
maltodextrin and salt.
 [0022]
Froseth et al. US 2002/0004749 discloses a system for selecting, ordering and distributing
customized food products. Several types of customized food products are mentioned, such
as “power bars.” Savory flavorings are mentioned as are maltodextrins, mentioned among
carbohydrates.
 [0023]
Andersson WO 2004/004481 (Sudnif) is directed to a soft frozen product which may be

produced as bars, balls or biscuits. Maltodextrin is mentioned as a possible stabilizer. It is
said that although the products of the invention are generally sweet, savory products may
be produced.
 [0024]
Although there have been many previous efforts to formulate nutrition and other food bars,
it is desirable to attain a good tasting savory bar so that consumers will be able to turn to a
tasty bar which does not present an overall sweet taste.
 [0025]
Applicants have discovered a savory bar with good organoleptic properties. It does not
present an overall sweet impression. In one embodiment, the bar includes a binder
comprising i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one
or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol
and/or fatty acid moieties. The food bar according the invention may include, for example,
from 0.5 to 50, especially 5 to 40, wt. % of the binder. In a preferred embodiment, the
fibrous compound comprises dextrin, most preferably wheat or corn dextrin. Preferably, the
dextrin provides at least 40 wt. % or higher of solids, based on total solids in the binder. The
amount of sugar solids present in the overall bar is typically limited to no greater than 10%,
especially no greater than 5 wt. % sugar solids.
 [0026]
In accordance with another embodiment of the invention, the savory food bar comprises a
binder including one or more fibrous ingredients having fewer than 70% glucosidic 1,4
linkages, more than 15% glucosidic 1,6 linkages, especially from 25% to 50%, at least 5%
each of glucosidic 1,2 linkages and glucosidic 1,3 linkages and less than 5 wt. % mono-
and disaccharide solids in the binder. Preferably the food bar comprises from 0.5 to 40 wt.
% of the binder.
 [0027]
In accordance with another aspect of the invention, the invention is directed to a savory
food bar comprising one or more fibrous ingredients having fewer than 70% glucosidic 1,4
linkages, more than 15% glucosidic 1,6 linkages, especially from 25% to 50% ,at least 5%
each of glucosidic 1,2 linkages and glucosidic 1,3 linkages, the bar having no greater than
10 wt. % mono- and disaccharide solids.
 [0028]
In accordance with yet another aspect of the invention, the invention is directed to a
process of making a food bar comprising: preparing a binder including i) at least 40 wt. % or
higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii)
at least 1 wt. % of a compound which includes glycerol and/or fatty acid moieties, by mixing
together water, the fibrous ingredient and the glycerol and or fatty acid moieties and mixing
the binder with further food bar components. In a still more preferred embodiment, some or
all of the water is evaporated after mixing the binder ingredients and prior to mixing the
binder with the further food components. The invention is also directed to a process of
preparing a binder including i) at least 40 wt. % or higher of solids, based on total solids in
the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which
includes glycerol and/or fatty acid moieties, by mixing together water, the fibrous ingredient
and the glycerol and or fatty acid moieties.
 [0029]
In accordance with another aspect of the invention, the invention is directed to a binding
agent or binder which can be used for savory applications. In one embodiment, the binder
agent comprises i) at least 40 wt. % or higher of solids, based on total solids in the binder,
of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes
glycerol and/or fatty acid moieties. In a preferred embodiment, the fibrous compound
comprises dextrin, most preferably wheat or corn dextrin. Preferably, the dextrin provides at
least 40 wt. % or higher of solids, based on total solids in the binder agent. The amount of
sugar solids present in the binder is typically limited to no greater than 5 wt. % sugar solids
especially from 0.05 to 5%, preferably from 0.2 to 2%.
 [0030]
In accordance with another embodiment of the invention, the binder comprises a one or
more fibrous ingredients having fewer than 70% glucosidic 1,4 linkages, more than 15%
glucosidic 1,6 linkages, especially from 25% to 50%, at least 5% each of glucosidic 1,2
linkages and glucosidic 1,3 linkages and less than 5 wt. % mono- and disaccharide solids.
The amount of sugar solids present in the binder is typically limited to no greater than 2 wt.
% sugar solids. In accordance with yet another aspect of the invention, the binder includes
a hydrocolloid such as a gelatin or a pectin, which can be added to the binder slurry.
Typically at higher moisture levels addition of the hydrocolloid improves the binding
capacity of the binder significantly, permitting preparation of bars with less dry texture.
 [0031]
Preferably the one or more fibrous compounds used in the binders according to the
invention each has a glycemic index of less than 60%.
 [0032]
Although the caloric balance depends in part on the intended use of the bar, in general,
the bars of the invention will have from 10 to 44% calories from fat, from 30 to 60% calories
from carbohydrates and from 15 to 35% calories from protein, based on the total calories in
the product. It is also preferred that the food bars of the invention comprising from 0 to 15%,
especially 0.5 to 15%, calories from sugars, based on total calories in the product.
Preferred food bars according to comprise essentially no artificial sweeteners.
 [0033]
By bars herein we refer to somewhat elongated foodstuffs which retain their shape when
held at one end at room temperature. We exclude frozen products which lose their shape at
room temperature.
 [0034]
As used herein, “sugar solids” refers to solids contributed by mono- and disaccharides.
 [0035]
embodiments
 [0036]
One component of the binder according to the present invention is preferably added as a
fiber, particularly an at least partially digestible fiber such as dextrin. It is preferred that the
fibrous component of the binder is stable to typical food processing conditions, e.g., it does
not hydrolyze to a substantial degree to increase the sugar content, and therefore, the
sweetness, of the binder and ultimately of the product. Indeed, even when combined with
glycerine which has a sweet taste, in the binder, sweetness has not been detected.
Preferably, the fibrous component(s) of the binder is well tolerated by the human digestive
system and has a low viscosity and is water-soluble. The low viscosity and its water
solubility facilitate processing in manufacture of the food bars. Fibers are useful in that they
may also have favorable effects on blood sugar and on beneficial microorganisms in the
intestines. Nutriose® FB, available from Roquette Freres of Lestrem, France, is a preferred
dextrin.
 [0037]
Fibers which are suitable for the present invention preferably include fewer than 70%
glucosidic 1,4 linkages, especially from 20% to 60%, and more than 15% glucosidic 1,6
linkages, especially from 25% to 50%. Preferably, the fibrous component includes at least
5% each of glucosidic 1,2 linkages and glucosidic 1,3 linkages, especially from 10% to
30%.
 [0038]
Wheat is the preferred fiber source. The fiber is preferably water soluble.
 [0039]
Ideally, the binder of the invention includes few or no mono- and disacchardes. It is
especially preferred that the binder include less than 5 wt. % mono- and disaccharides,
particularly less than 2 wt. % mono- and disaccharides and most preferably less than 0.5
wt. % mono- and disaccharides.
 [0040]
The fiber is typically combined with water to solubilize it and the mixture is further combined
with a compound which is glycerol or which includes a glycerol moiety a triglyceride. After
the components have been combined to form the binder, all or a portion of the water may
be boiled off, as required. The binder will typically comprise at least 40 wt. % solids of the
fiber, from 1 to 40 wt. % of glycerol or the glycerol-moiety containing compound, from 0 to
50% water and from 0.1 to 10% minor ingredients such as salt and/or flour. More
preferably, the binder comprises from 40-80 wt. % fiber solids, from 3 to 12 wt. % glycerol
or the glycerol-moiety containing compound, from 20 to 50 wt. % water and 0.5 to 2 wt. %
minor ingredients. Most preferably, the binder includes from 45-55 wt. % fiber solids, from
30 to 40 wt. % water and from 0.5 to 1 wt. % minor ingredients. Preferably, the glycemic
index is less than 60%, especially less than 35%.
 [0041]
The binder may include a hydrocolloid such as a gelatin or a pectin, which can be added to
the binder slurry. Typically at higher moisture levels addition of the hydrocolloid improves
the binding capacity of the binder significantly, permitting preparation of bars with less dry
texture.
 [0042]
When gelatin is used as a hydrocolloid in the binder, it is preferably employed at from 60 to

250 bloom strength. It may first be dissolved in water, e.g., at a temperature of about 60° C.
1 part of gelatin is preferably dissolved in not less than 2 parts of water and especially 3 or
more parts of water. The gelatin solution is added to the binder preferably at a temperature
between 40 and 80° C. If water is to be removed from the binder, preferably this occurs
before gelatin addition. Gelatin may be present in the binder at from 0.5 to 5 wt. %,
especially 1-2%. Preferably, care is taken to ensure that the water activity in the final bar
does not exceed the ranges mentioned elsewhere herein.
 [0043]
Where pectin is used as the hydrocolloid,, preferably Low Methoxy Pectin is employed.
 [0044]
LM Pectin requires Calcium-ions for full functionality. (amount: 0.05-0.25%). High Methoxy
Pectins are not preferred since they form gels in combination with sugar and acids. Since in
this patent application, sugar is kept at the lowest possible level, HM Pectins are
considered less suitable. Pectin should be predissolved in water and brought to the boil to
solubilize it sufficiently. Then the pectin solution can be added to the binder (preferably at a
temperature of at least 70° C. to prevent pregelling of the pectin). If required, extra water
can be boiled off from the binder/pectin mixture. The pectin content in the binder can range
form 0.2-3%.
 [0045]
The food bars of the invention may include triglycerides having unsaturated fatty acid
moieties as a component of the binder and/or elsewhere in the bar. Among these may be
included vegetable oils, marine oils such as fish oils and fish liver oils and algae. Possible
vegetable oil sources include olive oil, soybean oil, canola oil, high oleic sunflower seed oil,
high oleic safflower oil, safflower oil, sunflower seed oil, flaxseed (linseed) oil, corn oil,
cottonseed oil, peanut oil, evening primrose oil, borage oil, and blackcurrant oil.
 [0046]
The food of the invention may include various other oils or fats as part of the binder or
elsewhere within the bar. In addition to those mentioned above, such oils and fats include
other vegetable fat, such as for example, cocoa butter, illipe, shea, palm, palm kernal, sal,
soybean, safflower, cottonseed, coconut, rapeseed, canola, corn and sunflower oils, or
mixtures thereof. A blend of oils (e.g., canola, soybean, or high oleic oils) may be used,
especially containing either synthetic antioxidants such as BHT, TBHQ or natural
antioxidants such as mixed tocopherols, ascorbic acid and rosemary extract or a blend of
the above. When the source is for linoleic and linolenic acids (C18:2 and C18:3), straight oil
or blends of oil such as canola plus soybean with an appropriate antioxidant system can be
used. However, animal fats such as butter fat may also be used if consistent with the
desired nutritional profile of the product.
 [0047]
If desired, the food bars of the invention may omega-3 and/or omega-6 fatty acids. Among
those which may be useful are included arachidonic acid, docosahexaenoic acid (DHA),
eicosapentaenoic acid (EPA), linebleic acid, linolenic acid (alpha linolenic acid) and
 [0048]
Where oils containing PUFA moieties are used, it is preferred that added antioxidants such
as tocopherols, ascorbic acid and/or rosemary extract be present in the oil.
 [0049]
In the case of a nutrition bar, preferably the overall amount of fat, including any in the
binder, is not more than 45 wt. %, especially not more than 35 wt. %, preferably from 0.5 to
10 wt. %, still preferably from 0.5 to 5 wt. %.
 [0050]
Preferably the food bar of the invention has a water activity of 0.75 or less, preferably 0.65
or less, especially 0.6 or less.
 [0051]
The food bar of the invention may include protein sources. Preferred sources of protein
include sources of whey protein such as whey protein isolate and whey protein concentrate,
sources of rice protein such as rice flour and rice protein concentrate, and sources of pea
protein. Soy protein may also be used. The protein may be present in the food in discrete
nuggets, in other forms, or both in nuggets and external to nuggets.
 [0052]
protein levels within the food bars of the invention are preferably within the range of 3 wt. %
to 50 wt. %, such as from 3 wt. % to 35 wt. %, especially from 3 wt. % to 20%.
 [0053]
When protein nuggets are employed, they typically include greater than 50 wt. % of protein
thereof, especially between 51 wt. % and 99 wt. %, more preferably between 52 wt. % and
95 wt. %, most preferably 55 wt. % or above. Other ingredients which may be present in the
lipids, especially triglyceride fats, and carbohydrates, especially starches.
 [0054]
Carbohydrates can be used in the food bars of the invention at levels of from 0 to 90%,
especially from 1% to 49%. As indicated above, generally the presence of sugars will be
minimized or eliminated since the object is a savory bar, which is not sweet. Likewise, other
sweet-tasting carbohydrates will also be minimized or eliminated. Apart from sweeteners
and the fibers and the carbohydrate bulking agents mentioned below, examples of suitable
carbohydrates include starches such as are contained in rice flour, flour, peanut flour,
tapioca flour, tapioca starch, and whole wheat flour and mixtures thereof. The levels of
carbohydrates in the nutrition bar or other bar of the invention as a whole will typically
comprise from 5 wt. % to 90 wt. %, especially from 20% to 65 wt. %.
 [0055]
If it is desired to include a bulking agent in the food, within or external to the, a preferred
bulking agent is inert polydextrose. Polydextrose may be obtained under the brand name
Litesse. Other conventional bulking agents which may be used alone or in combination
include maltodextrin, sugar alcohols, corn syrup solids, sugars or starches, subject to the
desire to minimize sweet carbohydrates expressed above. Total bulking agent levels in the
food bars, of the invention, will preferably be from about 0% to 20 wt. %, preferably 5% to
16%.
 [0056]
Ingredients suitable to the savory nature of the bar include all types of nuts, such as
peanuts, walnuts, cashew nuts, macademia nuts, and almonds, wheat nuts, pretzels,
protein crisps, such as soy crisp, seeds, e.g., sunflower seeds, rolled oats, peppers such as
jalapeno peppers and bell peppers, spices such as BBQ spice, chives, peanut butter, fruit
pieces, such as dried cranberry, apple, etc., vegetable pieces such as rice, chips such as
tortilla chips, cracker pieces, cereal such as shredded wheat, acidulants such as malic and
citric acids and leavening agents such as sodium bicarbonate.. Other ingredients, often
found in non-savory bars, will typically be used judiciously, if at all. These include chocolate
or compound chips or other chocolate or compound pieces, cookie and/or cookie dough
pieces, such as oatmeal cookie pieces, brownie pieces, fruit jelly and honey.
 [0057]
savory flavor. The flavoring may be in nuggets or or external to the nuggets in the bar or
other food, provided that processing is not adversely affected. Subject to the desire to
provide an overall savory impression, the flavoring may be any of the commercial flavors
employed in nutrition bars or other food bars, such as varying types of cocoa, pure vanilla
or artificial flavor, such as vanillin, ethyl vanillin, chocolate, malt, mint, yogurt powder,
extracts, spices, such as cinnamon, nutmeg and ginger, mixtures thereof, and the like. It will
be appreciated that many flavor variations may be obtained by combinations of the basic
flavors. The nutrition bars or other foods are flavored to taste. Suitable flavorants may also
include seasoning, such as salt (sodium chloride) or potassium chloride. Flavorings which
mask off-tastes from vitamins and/or minerals and other ingredients are preferably included
in the products of the invention. Preferably, flavorants are present at from 0.25 to 3 wt. % of
the food, excluding salt or potassium chloride, which is generally present at from 0 to 1%,
especially 0.1 to 0.5%.
 [0058]
Any nuggets and the bar may include colorants, if desired, such as caramel colorant.
Colorants are generally in the food at from 0 to 2 wt. %, especially from 0.1 to 1%.
 [0059]
If desired, the food bars, especially the nuggets, may include processing aids such as
calcium chloride.
 [0060]
The food bars may include emulsifying agents, typical of which are phospholipids and
proteins or esters of long chain fatty acids and a polyhydric alcohol. Lecithin is an example.
Fatty acid esters of glycerol, polyglycerol esters of fatty acids, sorbitan esters of fatty acids
and polyoxyethylene and polyoxypropylene esters of fatty acids may be used but
organoleptic properties, of course, must be considered. Mono- and di-glycerides are
preferred. The emulsifiers may be present in the bar and/or protein nuggets, at levels
overall of about 0.03% to 0.3%, preferably 0.05% to 0.1%. Emulsifiers may be used in
combination, as appropriate.
 [0061]
Among fiber sources which may be included in the foods of the invention either as binder or
elsewhere, are fructose oligosaccharides (fos) such as inulin, guar gum, gum arabic, gum
acacia, oat fiber, cellulose, whole grains, and mixtures thereof. The compositions preferably
contain at least 2 grams of fiber per 56 g serving, especially at least 5 grams of fiber per
serving. Preferably, fiber sources are present in the product at greater than 0.5 wt. % and
do not exceed 6 wt. %, especially 5 wt. %. As indicated above, additional bulking agents
such as maltodextrin, sugar alcohols, corn syrup solids, sugars, starches and mixtures
thereof may also be used, subject to the desire to have an overall savory impression. Total
bulking agent levels in the products of the invention, including fibers and other bulking
agents, but excluding sweeteners will preferably be from about 0% to 20%, especially from
1 to 15 wt. %. The fiber and the bulking agent may be present in the food as a whole, e.g.,
the food bar, and/or in nuggets, etc. provided that processing is not impaired.
 [0062]
to the capsules and nuggets, eg, as a thickening and/or stabilizing agent (0 to 2 wt. % on
used alone or in combination, e.g., at 0 to 10 wt. %, especially from 0.5 to 2 wt. %.
 [0063]
To the extent that it is desired to include sweeteners in the savory bar of the invention, the
sweetener may be included in any nuggets or elsewhere in the bar provided that it does not
interfere with processing. Natural sources of sweetness include sucrose (liquid or solids),
glucose, fructose, and corn syrup (liquid or solids), including high fructose corn syrup, corn
syrup, maltitol corn syrup, high maltose corn syrup and mixtures thereof. Other sweeteners
include lactose, maltose, glycerine, brown sugar and galactose and mixtures thereof. Polyol
sweeteners other than sugars include the sugar alcohols such as maltitol, xylitol and
erythritol. Levels of sweeteners and sugar sources preferably result in sugar solid levels of
0.1 to 15 wt. %, especially from 0.5-10 wt. % of a food bar. Mono and disaccharide solids
are typically present at no greater than 10 wt. %, especially 0.1-10 wt. %, especially 0.5-5
wt. %.
 [0064]
It will generally be preferred that artificial sweeteners are not present since the object is a
savory bar. However, if it is desired to use artificial sweeteners, these may likewise be
present in a nugget and/or within the bar external to the nugget, provided that it does not
interfere with processing. Any of the artificial sweeteners well known in the art may be used,
such as aspartame, saccharine, Alitame® (obtainable from Pfizer), acesulfame K
(obtainable from Hoechst), cyclamates, neotame, sucralose, mixtures thereof and the like.
The artificial sweeteners are typically used in varying amounts of about 0.005% to 1 wt. %
on the bar, preferably 0.007% to 0.73% depending on the sweetener, for example.
Aspartame may be used at a level of 0.05% to 0.15%, preferably at a level of 0.07% to
0.11%. Acesulfame K is preferred at a level of 0.09% to 0.15%, although lesser amounts
may be dictated by the desire to minimize sweetness.
 [0065]
Since the product of the invention is preferably a savory product wherein sweetness does
not predominate, it is preferred that the product contain essentially no artificial sweeteners.
“Essentially no artificial sweeteners” herein refers to that level of sweetener which does not
contribute perceptible sweetness to the taste of the product. It will be recognized that this
level will differ from sweetener to sweetener, particularly since certain high intensity
sweeteners can impart a sensation of sweetness at very low levels.
 [0066]
Calcium may be present in the nutrition bars or other foods at from 0 to 100% of RDA,
preferably from 10 to 30% RDA, especially about 25% RDA. The calcium source is
preferably dicalcium phosphate. For example, wt. % levels of dicalcium phosphate may
range from 0.5 to 1.5%. In a preferred embodiment, the product is fortified with one or more
vitamins and/or minerals and/or fiber sources, in addition to the calcium source. These may
include any or all of the following:
 [0067]
Iron (e.g., as Ferric Orthophosphate), copper (e.g., as copper sulfate), and Zinc (as Zinc
Oxide). The vitamins and minerals are preferably present at from 5 to 100% RDA,
especially 5 to 50% RDA, most especially from about 15% RDA. The vitamins and/or
minerals may be included within, or external to, the nuggets, provided that processing and
human absorption are not impaired.
 [0068]
 [0069]
Apart from the preferred process of making the binder and of making the bar according to
the invention, the foods of the invention may be made by known methods. Ingredients are
added to the foods at a convenient time in the processing, provided that any temperature
sensitive ingredients are not exposed to temperatures which cause degradation of their
components. Likewise, if protein-containing nuggets are present, the processor must be
sensitive to any conditions which could cause degradation of the nugget.
 [0070]
The bars may be single extruded, coextruded, made by sheeting through a roller (Sollich).
 [0071]
Extruded nutritional or other food bars may be made by cooking a syrup containing liquid
(at ambient temperature) ingredients and then mixing with dry ingredients. The mixture is
then extruded onto a conveyor belt and cut with a cutter. Any nuggets, e.g., protein
nuggets, are included among the dry ingredients. Any nuggets should only be added to the
syrup when the syrup is at a temperature below that at which any of the nugget
components degrade. Syrup ingredients may include components such as dextrin, corn
syrup, glycerine (0-20 wt. % on total product, especially 0.5 to 10 wt. %), lecithin, water and
soybean oil or other liquid oils. In addition to the nuggets, other dry components include
grains, flours (e.g., rice or peanut), maltodextrin and milk powders.
 [0072]
Food and/or nutritional bars in the form of granola bars may be made by cooking the syrup,
adding the dry ingredients, blending the syrup and dry ingredients in a blender, feeding the
blended mix through rollers and cutting with a cutter.
 [0073]
The bars of the invention may be coated, if the savory nature of the bar is preserved, eg
with milk chocolate or yogurt flavored coating. Chocolates with little or no milk or milk
products may be considered so as to maximize the presence of chocolate antioxidants and,
if and to the extent desired, to try to avoid reported neutralization of antioxidants in the
chocolate by milk or its components.
 [0074]
be made from 30-50 wt. % syrup, especially 35-45%, and 50-70 wt. % dry ingredients,
especially 55-65 wt. %. Generally, coated barsaccording to the invention will be made from
30-50 wt. % syrup, especially 35-45 wt. %, 40-50 wt. % dry ingredients, especially 40-45%
and 0-30 wt. % coating (e.g, chocolate or compound coating), especially 5-25 wt. %,
particularly 10-20 wt. % coating.
 [0075]
Nuggets may contain greater than 50wt. %, especially greater than 60%, more preferably
 [0076]
food bars, including various types of nutrition bars having vitamins and minerals including,
without limitation, snack bars and meal replacement bars. One example would be
granola bars.
EXAMPLE 1
 [0077]
Ingredient % Wgt.
Savory Binder 37.8%

Port BBQ Spice 4.5%
Peanuts, Dry-Roasted 11.0%
Rod God Tiny Twist
14.0%
Pretzels
Trisun Sunflower oil 3.0%

Freeze Dried Chives 0.30%

Soy crisp 80% #3191
14.0%
Nuvex
AM Hulled Sunflower
4.0%
Seeds
Vitamin blend 1.0%
Cereal, RTE, Shredd
5.7%
Wheat, Biscuit
Wheat Nuts 4.0%
Nutrients per
Serving (45 g)
Calories 148.8 Fat - total 6.4 g

Saturated
Protein 8. g 0.7 g
Fat
Vitamin A
Carbohydrates 20.6 g 11.7 mcg
RE
Dietary Fiber 6.3 g Vitamin C 6.8 mg
Cholesterol 0 mg Sodium 745.5 mg
% Calories
% Calories from fat 33% 48%
from carbs
Savory Binder % Wgt.
Nutriose FB -
54%
Roquette
Distilled Water (Pure) 36%
Glycerine Optim
9%
99.7% USP DOW
Salt, Flour 0.6%
Nutrients per
Serving (45 g)
Calories 414.5 Fat - total 1.5 g


Saturated
Protein 0.8 g 0 g
Fat
Vitamin A
Carbohydrates 177.8 g 0 mcg
RE
Dietary Fiber 83.8 g Vitamin C 0 mg
Cholesterol 0 mg Sodium 695.7 mg
% Calories
% Calories from fat 2% 98%
from carbs
 [0078]
weight.
 [0079]
 [0080]
Claims (40)
1. A food bar comprising

a) a binder including i) at least 40 wt. % or higher of solids, based on total solids in the binder, of
one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and/or
fatty acid moieties.
2. The food bar according to claim 1 wherein said compound which includes glycerol and/or fatty
acid moieties is glycerol.
3. The food bar according to claim 1 wherein the fibrous compound comprises dextrin.
4. The food bar according to claim 1 comprising no greater than 10 wt. % sugar solids.
5. The food bar according to claim 1 comprising from 0.5 to 40 wt. % of said binder.
6. The food bar according to claim 1 comprising from 10 to 44% calories from fat, from 30 to 60%
calories from carbohydrates and from 15 to 35% calories from protein, based on the total calories in
the product.
7. The food bar according to claim 1 comprising from 0 to 15% calories from sugars, based on total
calories in the product.
8. The food bar according to claim 7 comprising essentially no artificial sweeteners.
9. The food bar according to claim 7 comprising from 0.5 to 15% of calories from sugars, based on
total calories in the product.
11. The food bar according to claim 1 wherein dextrin provides at least 40 wt. % or higher of solids,
based on total solids in the binder.
12. A savory food bar comprising a binder including one or more fibrous ingredients having fewer
than 70% glucosidic 1,4 linkages, more than 15% glucosidic 1,6 linkages, at least 5% each of
glucosidic 1,2 linkages and glucosidic 1,3 linkages, and said binder comprising no more than 5 wt.
% mono- and disaccharide solids.
13. The savory food bar of claim 12 wherein the one or more fibrous ingredients have a glycemic
index of less than 60%.
14. The food bar according to claim 12 wherein said binder includes glycerol.
15. The food bar according to claim 12 wherein the fibrous compound comprises a dextrin.
16. The food bar according to claim 12 wherein said binder includes one or more triglycerides.
17. The food bar according to claim 12 comprising from 0.5 to 40 wt. % of said binder.
18. The food bar according to claim 12 comprising from 10 to 44% calories from fat, from 30 to 60%
calories from carbohydrates and from 15 to 35% calories from protein, based on the total calories in
the product.
19. The food bar according to claim 12 comprising from 0 to 15% calories from sugars, based on
total calories in the product.
21. The food bar according to claim 12 comprising from 0.5 to 15% of calories from sugars, based
on total calories in the product.
23. The food bar according to claim 12 wherein dextrin provides at least 40 wt. % or higher of
solids, based on total solids in the binder.
24. A process of making a food bar comprising:
preparing a binder including i) at least 40 wt. % or higher of solids, based on total solids in the
binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes
glycerol and/or fatty acid moieties by mixing together water, the fibrous ingedient and the glycerol
and or fatty acid moieties and mixing the binder with further food bar components.
25. The process according to claim 24 further comprising evaporating some of the water after
mixing the binder ingredients and prior to mixing the binder with the further food components.
26. A savory food bar comprising one or more fibrous ingredients having fewer than 70% glucosidic
1,4 linkages, more than 15% glucosidic 1,6 linkages, especially from 25% to 50% and at least 5%
each of glucosidic 1,2 linkages and glucosidic 1,3 linkages, the bar having no more than 5 wt. %
mono- and disaccharide solids.
27. The food bar according to claim 1 wherein the binder comprises one or more triglycerides.
28. The food bar according to claim 1 comprising one or more of: pretzel pieces, rice puffs, sesame
seeds and sunflower seeds.
29. The food bar according to claim 1 wherein said binder further includes a hydrocolloid.
30. The food bar according to claim 29 wherein said hydrocolloid is selected from a group which
includes gelatins and pectins.
31. A composition comprising
a) i) at least 40 wt. % or higher of solids, based on total solids in the composition, of one or more
fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and/or fatty acid
moieties.
32. The composition according to claim 31 wherein said compound which includes glycerol and/or
fatty acid moieties is glycerol.
33. The composition according to claim 31 wherein the fibrous compound comprises dextrin.
34. The composition according to claim 31 comprising no greater than 5 wt. % sugar solids.
35. The composition according to claim 31 wherein dextrin provides at least 40 wt. % or higher of
solids, based on total solids in the composition.
36. The composition according to claim 31 wherein the one or more fibrous ingredients have fewer
than 70% glucosidic 1,4 linkages, more than 15% glucosidic 1,6 linkages, at least 5% each of
glucosidic 1,2 linkages and glucosidic 1,3 linkages, and said composition includes less than from
0.05 to 5 wt. % mono- and disaccharide solids.
37. The composition according to claim 7 further including at least 1 wt. % of a compound which
includes glycerol and/or fatty acid moieties.
38. The composition according to claim 31 which is a binder.
39. A process of preparing a composition including i) at least 40 wt. % or higher of solids, based on
total solids in the composition, of one or more fibrous ingredient and ii) at least 1 wt. % of a
compound which includes glycerol and/or fatty acid moieties, by mixing together water, the fibrous
ingredient and the glycerol and or fatty acid moieties.
40. The process according to claim 39 further comprising evaporating some of the water after
mixing the ingredients.

US3769042A *1968-09-101973-10-30Gen Foods CorpMicrobial stabilization of a combined meat,
vegetable and gravy food product
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therefrom
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Secretary Of AgricultureAmylodextrin compositions and method therefor
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held snack item
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energy release
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fiber-enriched snacks and snacks thus obtained
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Inc.Wetting system
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preparing
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of caffeine and their use
FR2846520B1 *2002-11-062006-09-29Roquette FreresUse of branched maltodextrins as
granulation binders
FR2863455B1 *2003-12-122007-01-12Gen BiscuitMethod for manufacturing agglomerates of
granular food products
Cited By (14)

Inc.Wetting system
US20070014914A1 *2005-07-132007-01-18Borders Cheryl KProtein isolate compositions and uses
thereof
US20070065557A1 *2005-09-192007-03-22Pandey Pramod KNon sweet binder for savory food
product
US20070275123A1 *2006-05-262007-11-29National Starch And Chemical Investment Holding
CoStable starches for contributing dietary fiber to food compositions
US20080102183A1 *2006-10-252008-05-01Timothy ChristensenEnriched dough, batter, and
bakery goods prepared therefrom
US20080187640A1 *2007-02-072008-08-07Owoc John HNutritional meal replacement high-protein
bar, method of making the bar and improving the flavor and texture thereof
US20090148563A1 *2007-12-062009-06-11The Quaker Oats CompanyGum Arabic Binding
System for Savory Crunchy Granola Bars
WO2009074982A2 *2007-12-102009-06-18Vitiva D.O.OAntioxidant stabilisation of nuts and seeds
and of products containing the same
US20090285964A1 *2008-05-142009-11-19Texas Peanut Butter Eggs, Inc.Fiber-fortified chocolate
US20100068334A1 *2008-09-122010-03-18Damon Randolph RaceMedicinal Food and Beverage
Compositions and Related Methods for Managing Acne in Humans
EP2545789A1 *2011-07-152013-01-16Deutsches Institut für Lebensmitteltechnik e.V.Nutritional
compound containing protein
WO2013043989A1 *2011-09-222013-03-28Le Bar, LlcEdible bar
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Legal Events
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:DEKKER, ROB

R.;LAMAR, ERICA LYNN;REEL/FRAME:015753/0993;SIGNING DATES FROM 20041108 TO
20041123
Weight-losing nutrition bar and preparation method thereof
Abstract
The invention provides a weight-losing food with balanced nutrition, containing the following
components of: soybean isolate protein expanded grains, maltitol liquid, water-soluble dietary fiber,
concentrated lactalbumin, glycerol, fish collagen protein, phytosterol, quick-freezing blueberry
grains, Arabic gum, sodium caseinate and compound vitamin. The weight-losing bar has the
advantages of good taste and high protein content; the weight-losing food bar can enhance the
satiety and also can supplement the protein; and meanwhile, functional food raw materials including
the fish collagen protein, the phytosterol and the like, the compound vitamin and the like are added,
so as to achieve the aim of healthily losing the weight of a consumer.
CN102630864A
CN Application
Other languages
Chinese
Inventor
吴向明
Original Assignee
杭州诺伽特健康科技有限公司
Priority date
2012-05-03
Family: CN (1)
2012-05-03CN 201210133677
2013-06-19CN102630864BGrant
Info
Cited by (4)
Legal events
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Espacenet
Global Dossier
Discuss
Description
The method of preparing a nutritional bars and weight loss
FIELD
[0001] The present invention pertains to nutritional diet foods, in particular a method for preparing
a nutrition bar and weight loss.
[0002] With the improvement of people's living standards, people's eating habits have changed
upside down, the resulting obesity is growing at an "alarming" rate of increase has become an
important disease affecting the health of residents. In recent years, as the representative of the
United States with the song sibutramine weight-loss drugs and to Pitt students slimming tea as the
representative of the tea industry of weight loss products obtain a major market share. But the use
of sibutramine weight-loss drugs could easily lead to the body endocrine and metabolic disorders,
causing great harm to human health, the state has banned the sale, while slimming tea mainly to
reduce the intake of nutrients the human body as the basis, long-term use does not benefit the body
after a healthy weight and easy to rebound disabled, therefore, to develop a truly "healthy, safe and
effective" weight loss products is particularly important. With changing
lifestyles, nutrition bars popular with consumers, nutrition bars are convenient snack alternative
carrier for meals and for additional nutrition, particularly as a meal replacement, a nutritional bar
available seeks to mitigate those who adopt weight. Bar food shaped like chocolate, biscuits
manufacturing principles similar high cohesive energy, can be said to absorb the advantages of
chocolate and biscuits, ice-free low temperature, not hard; when hot, not soft not of good taste,
easy to carry, easy to edible. The different components and functions of the food bar, can be used
to supplement energy into energy bars, protein bars protein supplement, for reducing weight
control, fitness physique slimming rods.Food bars may be separately extruded, co-extrusion or
calendering prepared by rolling mill. Foreign bar food has nearly 20 years of history, product variety,
but for Chinese people's physique, people adapt to the taste and texture of rare. Domestically,
China has independently developed the bar food is simply rare, the market will find a bar like bar
food mostly imported foods.
SUMMARY
[0003] In order to solve the above problems, the present invention provides a nutritionally balanced
diet food to help obese people achieve healthy weight loss. This recipe is simple and feasible
process required, easy to produce.
[0004] A nutritional diet bars, characterized in that it comprises the following weight percent
composition: Soy protein isolate 20% ~ 50% expanded particles; maltitol liquid 15% ~ 30%; water-
soluble dietary fiber 8% ~ 25%; whey protein concentrate 1% ~ 8%; 1% ~ 8% glycerol; 1% fish
collagen ~ 8%; 1% ~ 2% phytosterols; frozen blueberries grains 1% ~ 4%; gum arabic
0.5% ~ 3%; sodium caseinate, 0.5% ~ 2%;. ~ 0 0.03% multivitamin 12%.
[0005] The nutritional diet bars, characterized in that it comprises the following percentages by
weight of the composition: Soy protein isolate 30% ~ 40% expanded particles; maltitol solution 20%
~ 25%; 10% water-soluble dietary fiber ~ 20% ; whey protein concentrate 2% ~ 6%; 2% ~ 6%
glycerol; fish collagen 2% ~ 6%;. phytosterols I. 2% ~I 7%; frozen blueberries grains 2% ~ 3%; gum
arabic 1% ~ 2%; sodium caseinate 0. 6% ~I 5%;. ~ 0 0.05% multivitamin 1%.
[0006] The nutritional diet bars, characterized in that it further comprises the following components
by weight percentage: 2% ~ 6% shortening; Creamer 0.5% ~ 5%; 0.5% ~ 6% vegetable oil; . 23~0
salt 0. 26%; 0.0895% caramel color; caramel flavor 0.1045%; 0.0895% citric acid.
[0007] The nutritional diet bars, characterized in that it further comprises the following ingredients by
weight percentages: 3% ~ 5% shortening; creamer 1% ~ 3%; 1% ~ 5% vegetable oil; salt 0.24 . ~ 0
25%; 0.0895% caramel color;. caramel flavor 0 1,045%; 0.0895% citric acid. [0008] The nutritional
diet bars, characterized in that said complex vitamins include vitamin A, vitamin C, vitamin the BI,
vitamin B2, vitamin B6, vitamin B12, biotin, pantothenic acid, vitamin E, folic acid, nicotinamide, to
maltodextrin as carrier.
[0009] The nutritional diet bars, characterized in that the package has a nutritional bar diet
chocolate coating, a chocolate coating composition comprises the following percentages by weight:
~ 10% Cocoa powder 8%; 45% cocoa butter 55%; 35% ~ 40% maltitol; whey protein concentrate
3% ~ 4%.
[0010] The nutritional diet bars, characterized in that the maltitol content of the maltitol solution is>
99% fat-free end of the implant of trans fatty acids creamer.
[0011] The diet nutritional bars, wherein the water-soluble dietary fiber is soluble dietary fiber from
soy or pea.
[0012] The nutritional diet bars, characterized in that the whey protein concentrate WPC80 is, i.e., a
protein content of 80% whey protein concentrate, the vegetable oil is sunflower oil, peanut oil,
soybean oil, corn oil a cooking oil or by their composition.
[0013] The method of preparing the nutritional diet bars, characterized by comprising the steps of:
1) acceptance of raw materials;
2) boil syrup, maltitol cooked to 105 ° C with electric fryer, heat, stand
3) the ingredients, classified according to the following formulation: all types of powder material:
soluble dietary fiber, whey protein concentrate, fish collagen, leaving the plant alcohol, creamer,
sodium caseinate, salt, vitamin complexes, acacia, citric acid; particulate material: soy protein
isolate extruded pellets, granules frozen blueberries; liquid feedstock: glycerol, shortening,
vegetable oil, caramel, caramel flavor, maltitol solution; ④ chocolate slurry: whey protein
concentrate, maltitol, cocoa butter, cocoa powder;
4) premix, all types of powder material with a good room to pull the premix, the premix time
10~12min;
5) sieving the premix powder with a 40-mesh vibrating sieve;

6) agitation, forming first pour liquid feedstock, Lmin stirring, mixing the powder material is added,
stirred for 2min, then add particulate material, agitation 3min, the naked eye is mix, can
agglomerate material clenched hand, can be spread out to substantially loosen, the loose material
into the mold, smoothing, edge slightly higher than the mold plate, pushed into the tableting
machine, and the drum slowly down, to flatten the surface of the solid, pushing slicer, per hour high
volume block length X width X is 9.0cmX3 3cmX I. 8cm, billet after finishing to cut the plastic food
box.;
7) cooled between cooling before using UV light disinfection opening 2h, the cuts on the semi-
finished product was cooled at a room temperature, allowed to stand for 16h cooled to room;
8) refining, cocoa butter is melted first, pushed into the grinding cylinder, starting stirring, 400r / min,
and then put into a crystalline maltitol, whey protein powder, cocoa powder, to be dispersed raw
material, the speed level lOOOr / min, according to the number of the raw material refining 2_3h,
the refining process of refining the lifting blade continuously, uniformly grinding, grinding the slurry
temperature not exceeding 50 ° C, and finally coated with chocolate fineness of the slurry should be
less than 25 microns;
9) linked coating the slurry into the refining good chocolate coated hook, on-hook, and adjust the
coating of the belt speed of the cooling tunnel, the cooled coating into a good product hook billet
outer chocolate coating and molding by the freezing tunnel;
10) pillow pack, between the packaging and the first composite film with UV light sterilized before
use, the outer chocolate coating semifinished pillow package;
11) test, the lab at the sampling ratio of product sample testing after pillow pack, after passing the
combination of packaging, assembly, packaging of pillow pack good nutrition bars or without
breaking the bag, net content meets the requirements of the inspection; 12) combined Packaging
and storage.
[0014] The major advantage of the present invention, the following raw materials:
I. soy protein isolate expanded particles are provided by the US Solae Company (The Solae
Company) SUPR0-NUGGETS 570 IP, crispness is a high quality soy protein particles, such that
crispy product nutrition bars for nutritional bars crisp and delicious, both to supplement the body
protein and increased satiety. In addition to Nuojia Te Health Technology Co., Ltd. Xi Bu, currently
there are no companies added to nutrition bars in the raw material.
[0015] 2 maltitol significantly hygroscopic, using such as nutrition bars hygroscopic humectants,
nutritional bars easily prevented harden; not easily be used to mold, yeast and lactic acid bacteria,
can prevent dental caries; maltitol in an animal is difficult to digestion and metabolism, is a good
low-energy sweetener; when the human intake of maltitol, blood sugar will not rise rapidly, does not
stimulate insulin secretion; maltitol role in the diet, not only low in calories and when the food with
the food and fat, it also inhibits fat storage in the body; maltitol having emulsion stability, can be
used as fat substitutes for the production of low-calorie foods, as fat and its flavor.
[0016] 3-soluble dietary fiber is an excellent water-soluble dietary fiber, soluble fiber between
performance and insoluble fiber, dietary fiber is a new high-performance, the main physiological
function comprising: conditioning gastrointestinal, lower cholesterol suppressing blood glucose
level, prevention of obesity.
[0017] 4 using concentrated milk clean eggs are spray dried in a low temperature process, thus
maintaining the native form of the protein, with excellent dissolution properties. It can provide the
human body needs protein can be called high-quality protein, also called a complete protein. Whey
protein is easily digested and absorbed, can reduce the burden of gastroenteritis, but also a very
good strengthening the immune system protein.
[0018] 5 glycerol after eating the body to absorb glucose and insulin levels will not change, add a
small amount of glycerol can either play a moisturizing effect and can be sweetened to improve the
taste.
[0019] 6 fish collagen containing hydrophilic natural moisturizing factor, and triple helix structure can
be 30 times stronger lock moisture, and keep the skin moist, supple state, the permeability of the
skin collagen strong, permeable through the stratum corneum in conjunction with the skin epithelial
cells involved in the metabolism of skin cells and improve the activity of the collagen skin
reinforcement.It can maintain the integrity of the stratum corneum water content and the fiber
structure and improve the living environment and promote skin cell metabolism of the skin, enhance
blood circulation, to achieve the purpose of nourishing the skin, when the collagen into the dermis,
fracture repair, the elastic force of aging webs, increasing skin tightness, resulting in skin Zhang Li,
reduce pores, skin tight and elastic.
[0020] 7 plants left alcohols having strong anti-inflammatory effect on the human body, can be
suppressed with the body's absorption of cholesterol and promote the catabolism of cholesterol,
other cholesterol biosynthesis inhibiting effect; for the prevention and treatment of coronary
atherosclerosis class heart, for the treatment of ulcers, squamous cell carcinoma, cervical cancer
and the like have a significant effect; can promote wound healing, muscle proliferation, increased
capillary circulation; can also serve as an inhibitor for the formation of gallstones; alcohol or plants
remain important steroidal drugs and vitamin D3 production materials; plants remain alcohols
having a high permeability to the skin, can keep the skin surface moisture, promote skin
metabolism, inhibition of skin inflammation, the anti-sun erythema, skin aging, hair growth as well,
hair raising effect.
[0021] 8 grains frozen blueberries, blueberry high pectin content, can effectively lower cholesterol,
prevent atherosclerosis, promote cardiovascular health; II blueberries cyanine dye having an
activated retinal effect, can enhance visual acuity, prevent eye fatigue; blueberries are rich in
vitamin C, has the effect of enhancing cardiac function, prevent cancer and heart disease, can
prevent brain aging, increase brainpower; in general colds, sore throats and diarrhea also have
some improvement. Frozen blueberries grain, maintain the maximum blueberry nutrients, full
particles, crisp.
The basic [0022] 9 no heat gum arabic, water-soluble dietary fiber is good, also has the function of
reducing blood cholesterol. In the present invention primarily functions as a binder, the soy protein
particles, grains and other raw materials blueberries stick, stick together to make food.
[0023] 10 sodium caseinate, i.e., sodium caseinate, also known as sodium caseinate, which
contains all essential amino acids needed by the body and a variety of trace element, not only as a
nutritional supplement in a variety of food, but also as the human body mineral trace elements, is a
variety of food nutritional supplements and protein, but also emulsion stabilizers thickeners, good
adhesion strength and unique foaming gas retention and protein. And with good functionality and
high nutritional value.
[0024] The following classification based on the raw materials do play a role in the product:
Increase satiety: Soy protein isolate expanded particles, water-soluble dietary fiber, whey protein
concentrate;
Low energy: maltitol, gum arabic, glycerol;
Functional ingredients and nutritional supplements: plants remain alcohol esters, fish collagen,
frozen blueberries tablets, vitamin complexes; vitamin complexes wherein the composition in the
table below:
[0025]
Weight loss nutrition bars of the invention good taste, adding soy protein isolate extruded pellets,
whey protein, sodium caseinate, effectively complement proteins in the body, thus helping the
feeling of satiety, hunger attention to avoid the resulting dispersion ; and selecting a natural gum
arabic as a binder, adding blueberry, fish collagen, vitamins and other plants remain alcohols and
material beneficial to humans, alternative selection sucrose as a sweetening sugar alcohol, limit
excessive energy intake, start the decomposition of body fat, dietary fiber and joined conditioning
gastrointestinal tract, lower cholesterol, inhibit the rise in blood glucose levels, prevent obesity, to
enable consumers to achieve healthy weight loss. The nutritionally balanced low-
calorie nutrition bars for people to lose weight and irregular diet and need an effective complement
to a balanced diet people eat; also be used for generation of diabetic food products in order to avoid
the occurrence of the surge in blood glucose and postprandial hypoglycemia between
meals. Balanced nutritional bar production process of the present invention is simple,
single nutrition bars net content 48g, volume 9. OcmX 3. 3cmX1.8cm (length X width X height), plus
a chocolate coating, nice, crisp and delicious , strong sense of satiety, nutritional balance, it is
suitable for weight loss, eating disorders and busy work or travel on business people to use, easy to
carry. BRIEF DESCRIPTION
[0026] Figure I is a process flow diagram of the present invention.
[0027] Example I
Soy protein isolate 30% expanded particles; maltitol 20%; 20% dietary fiber; Whey Protein
Concentrate 6%; 2% glycerol; 5% shortening; trans fatty acid free end whipped 3%; grain frozen
blueberries 3%; plant left alcohol esters I. 7%; 1% sunflower vegetable oil; 6% fish collagen; 1%
gum arabic; 1% sodium caseinate; saline 0.24%; 0.055% multivitamin.
[0028] Preparation of the above formulation nutritional bars 20 as described above, with a water
activity meter (model HD-3A type specification, Wuxi City, Science Instrument Co., Ltd.)
nutritional bars measuring water activity Water activity is found to be 0 471, sweet and crisp, Xi Bu
concept and generous, easy to carry.
[0029] Example 2
Soy protein isolate 35% expanded particles; maltitol 25%; 16% dietary fiber; 4% whey protein
concentrate; 4% glycerol; 3% shortening; trans free end whipped 2% fatty acid; 2.5 granules frozen
blueberries %; I. plant stay esters 2%; sunflower vegetable oil 3%; 2% fish collagen; acacia I. 5%;
sodium caseinate 0.6%; sodium chloride 0.245%; multivitamin 0.05 %.
[0030] Preparation of the above formulation nutritional bars 20 as described above, with a water
[0031] Example 3
Extruded pellets soy protein isolate 40%; 20.7% maltitol; 10% dietary fiber; 2% whey protein
concentrate; 6% glycerol; 4% shortening; trans free end whipped 1% fatty acid; 2 tablets frozen
blueberries %; I. plant stay esters 5%; 5% vegetable oil, sunflower; 4% fish collagen; 2% arabic
gum; sodium caseinate I. 5%; 0.25% sodium chloride; 0.1% multivitamin.
[0032] The above formulation was prepared by a nutritional bar 20 as described above, with a water
[0033] weight loss verification experiment
I. human subjects: 30 patients with obese people, 10 men, 21 women's groups, I developed a
period of months to start to lose weight experience.
[0034] 2. Experimental method:
Nutritional bars prepared in Example I instead of main meals, restriction of energy intake, weight
loss is mainly due to the start of control, weight loss is the major phase. The main purpose of
entering the weight loss after one month of weight loss is a gradual increase in all kinds of food,
slow weight loss or weight to find a balance, weight control method to learn, maintain weight and
prevent rebound.
[0035] 2. I weight management intervention process:
Personal physique set a good goal started losing weight (based on individual physical shortest start
of 15 days up to 3 months) - to achieve the target or close to the target weight loss l_2kg into the
transitional period (weight loss one month) - to control weight maintenance phase .
[0036] 2.2 Principles various stages of food choices:
Food choices principle of the first stage (start-up period):
Start of three meals a day as follows: Breakfast milk 150ml plus 2 egg; lunch meals a nutritional bar,
two vegetables = 3, 3 = two meat dishes; dinner before eating a nutritional bar, g 3 two vegetables,
meat dishes = 3 two, to ensure the drink boiled water 1800ml above every day.
[0037] accumulation of less than 150g meal meat dishes (try to choose food and increasing rank
front): grass carp, pomfret, silver carp, bass, salmon, sardines, black fish, salmon, shrimp, squid,
fish tongue sole, small yellow croaker , lean lamb, quail, fowl, eel, large yellow croaker, rabbit, crab,
chicken (skinless thigh meat), lobster, lean beef, bream, eels, lean pork, eggs, catfish, crab, razor
clams , Clam, crab, oysters.
[0038] accumulation of less than 150g Vegetable meal (food to select a rank front): water celery,
lettuce, cabbage, kale, cabbage, lettuce, lichens, kelp, melon, fresh mushrooms, green bean
sprouts, cabbage , spinach, lettuce, mushroom, cucumber, leek sprouts, leeks, onion, pea sprouts,
celery (chalk), broccoli, Peng pole vegetables, gourd, green amaranth, spinach, bamboo shoots.
[0039] should avoid foods: (foods within the scope of the other is not selected) animal offal, milk
and other dairy products, all fruits, vegetables, beans, potatoes, rice, pasta, all alcohol, beverages,
candy, ice cream, etc. .
[0040] Start of points to note: to ensure that every day for two nutrition bars, before a meal to eat,
eat slowly, drink plenty of water; adequate selection of fish and meat every day, do not go on a diet,
vegetables not excessive; drank at least boiled water 1800ml, do not drink like coffee, tea and other
beverages; ④ morning weigh and urine ketone testing, if strictly implemented, three days after the
urine ketone test strips will appear daily in purple, indicating lipolysis started daily at the same time
with the scales weighing about, watch the weight change; ⑤ avoid braised, starch, sugar and flour
foods, avoid fried foods and fast food.
[0041] The second stage selection principle food (weight loss period) shown in Table 2. The second
stage selection principle food (of weight loss)
3. Test Instruments used: scales, ketone paper, body composition analyzer.
[0042] EXPERIMENTAL RESULTS:
4. I men's weight loss
According to the above requirements for the implementation of ten men experience weight loss,
body weight was measured before they experience weight loss, skeletal muscle, fat body with a
number of body composition analyzer, and then measured by body composition analyzer body
weight a month ago they experience weight loss, bone muscle, the body fat number, two sets of
data shown in table 3.
[0043] Table 3 Men's body composition changes

As can be seen from Table 3 weight has decreased 10 people, 10 people of average weight before
weight loss 92. 1kg, skeletal muscle 35. 5kg, body fat 29. 6kg; lose weight in January after their
average weight of 86. 1kg , 35.2 skeletal muscle, the body fat 24.0; average weight reduction of 6.
0kg, 103kg average increase in skeletal muscle, the body fat average decrease 5. 5kg. Thus, this
method of weight loss is to lose excess fat, muscle and not lose the original, the effect is obvious.
[0044] 4.2 Women's weight loss
Women's Weight Loss staff of 21 people, from three age groups, namely 20-29,30-39,40-49 7
people each, according to the same requirements to implement the men's weight loss program,
body composition analyzer with their weight loss experience in front of body weight, skeletal
muscle, fat body count, a month later determined by body composition analyzer lose weight before
they experience, skeletal muscle, the number of body fat, weight loss all ages as shown in table 4,
table 5, table 6 .
[0045] body composition changes in women aged 20-29 in Table 4

20-29 may be observed that the average weight of 72kg woman from Table 4, the average weight
loss 4. 2kg, little change in skeletal muscle, the average body fat reduction 3. 5kg.
[0046]
Table 5 can be regarded as the average weight of 30-39-year-old woman of 63. 7kg, weight
average decline 3. 6kg, skeletal muscle has increased, but little change in body fat dropped about
3. 6kg.
[0047]
Table 6 in women's body composition aged 40-49

Table 6 40-49-year-old woman can get the average weight 68. 5kg, body weight dropped by an
average 3. 7kg, little change in skeletal muscle, decrease body fat was about 3. 05kg.
[0048] The present invention described above is only the preferred embodiments and are not
intended to limit the present invention, any modifications within the spirit and principle of the present
invention, equivalent replacements and improvements are included in the present invention. within
the scope of protection.
Claims (9)
A nutritional diet bars, characterized in that it comprises the following component weight
percentages: Soy protein isolate 20% ~ 50% expanded particles; maltitol liquid 15% ~ 30%; water-
soluble dietary fiber 8% ~ 25%; concentration 1% ~ 8% whey protein; 1% ~ 8% glycerol; 1% fish
collagen ~ 8%; 1% of the plant stay ~ 2% alcohol; frozen blueberries grains 1% ~ 4%; 0.5% gum
arabic ~ 3%; sodium caseinate, 0.5% ~ 2%;. ~ 0 0.03% multivitamin 12%.
2. The diet nutritional bar according to claim I, characterized in that it comprises the following
percentages by weight of the composition: Soy protein isolate 30% ~ 40% expanded particles;
maltitol solution 20% ~ 25%; 10% water-soluble dietary fiber ~ 20%; 2% whey protein concentrate ~
6%; 2% ~ 6% glycerol; fish collagen 2% ~ 6%; alcohol remaining plant I. 2% ~I 7%;. ~ 3% frozen
blueberries grains 2 %; 1% ~ 2% arabic gum; sodium caseinate 0. 6% ~I 5%;. multivitamin 0.05% ~
0 1%.
3. The diet nutritional bar according to claim I, characterized in further comprising the following
constituents in percent by weight thereof: 2% ~ 6% shortening; Creamer 0.5% ~ 5%; ~ 0.5%
vegetable oil 6%; 26% sodium chloride 0. 23~0; 0.0895% caramel color; caramel flavor 0.1045%;
0.0895% citric acid, preferably: 3% ~ 5% shortening; dairy creamer 1% ~ 3%; 1% ~ 5% vegetable
oil;. 0. 24~0 salt 25%; 0.0895% caramel color; caramel flavor 0.1045%; 0.0895% citric acid.
4. The diet nutritional bar according to claim I, wherein said complex vitamins include vitamin A,
vitamin C, vitamin the BI, vitamin B2, vitamin B6, vitamin B12, biotin, pantothenic acid, vitamin E,
folic acid, nicotinic amides, maltodextrin as carrier.
5. The diet nutritional bar according to claim I, wherein said package has a nutritional bar diet
chocolate coating, a chocolate coating composition comprises the following percentages by weight:
8% ~ 10% cocoa powder; cocoa butter substitute 45% ~ 55%; 35% ~ 40% maltitol; whey protein
concentrate 3% ~ 4%.
6. The diet nutritional bar according to claim I, characterized in that the maltitol content of the
maltitol solution of ^ 99%, the end of the implant is no fat whipped end of trans-fatty acids.
7. The diet nutritional bar according to claim I, wherein said water-soluble dietary fiber is soluble
dietary fiber from soy or pea.
8. The diet nutritional bar according to claim I, wherein said whey protein concentrate WPC80 is,
the vegetable oil is a sunflower oil, peanut oil, soybean oil, corn oil, or by their blending composition
oil.
Nutritional diet bars prepared in any one of claims 1-9 as claimed in claim 9, characterized by
comprising the steps of: 1) a raw material acceptance; 2) boil syrup, maltitol boiled with electric pan
to 105 ° C, heat, stand-3) the ingredients, classified according to the following formulation: all types
of powder material: soluble dietary fiber, whey protein concentrate, fish collagen, leaving the plant
alcohol, creamer, sodium caseinate, salt , vitamin complexes, acacia, citric acid; particulate
material: soy protein isolate extruded pellets, granules frozen blueberries; liquid feedstock: glycerol,
shortening, vegetable oil, caramel, caramel flavor, maltitol solution; ④ chocolate slurry: whey
protein concentrate, maltitol, cocoa butter, cocoa powder; 4) premix, all types of powder material
with a good room to pull the premix, the premix time 10~12min; 5) sieving the premix powder was
sieved with a 40 mesh vibrating sieve; 6) was molded, to pour the liquid feedstock, Lmin stirring,
mixing the powder material is added, stirred for 2min, then add particulate material, agitation 3min,
the naked eye is mix hand clenched materials Agglomeration, can be substantially loosened to
spread, the loose material into the mold, smoothing, edge slightly higher than the mold plate,
pushed into the tableting machine, and the drum slowly down, to flatten the surface of the solid,
pushing slicer , each small volume of length X width X height 9.0cmX3 3cmX I. 8cm, billet after
finishing to cut the plastic food box;. 7) is cooled between cooling start and UV light disinfection 2h
before use, cut brought to room temperature after the semi-finished cooling, to cool the inter-stand
16h; .8) refining, cocoa butter is melted first, pushed into the grinding cylinder, starting stirring, 400r
/ min, and then put into a crystalline maltitol, whey protein powder, cocoa powder, to be dispersed
raw material, the speed level lOOOr / min, according to the number of the raw material refining
2_3h, the refining process of refining the lifting blade continuously, uniformly grinding, the slurry
temperature can not be refined exceeds 50 ° C, and finally coated with chocolate ka fineness of the
slurry should be less than 25 microns; 9) linked coating the slurry into the refining good chocolate
coating grades hook, hook adjusting belt speed and good coating a cooling tunnel , the cooled
coating into a good product hook billet grades chocolate coating layer, and via a tunnel Type frozen;
10) in a pillow package, between the package and sterilizing the first composite film with UV light
prior to use, coated chocolate ka outer semi pillow package; .11) test, according to the laboratory
sampling ratio of the product after the pillow package sampling testing, after passing the
combination of packaging, assembly, packaging of pillow pack good nutrition bars or without
breaking the bag, net content meets the requirements of the inspection; .12) a combination of
packaging, warehousing.
US6436899B2 *2000-02-232002-08-20Pacific Health Laboratories, Inc.Nutritional intervention

composition for enhancing and extending satiety
CN1951225A *2005-10-172007-04-25卡夫食品集团公司Low-calorie food bar

CN101461541A *2007-12-172009-06-24北京康比特体育科技股份有限公司Dietary fiber stick and
method for processing the same
WO2009089107A1 *2008-01-032009-07-16Melaleuca, Inc.Dietary compositions for promoting

weight loss
WO2011063817A2 *2009-11-262011-06-03D.XignAppetite regulating dietary supplement
CN102100241A *2011-02-242011-06-22成都天一美膳营养食品有限公司Weight-losing meal

replacing biscuit and making method thereof
CN102342405A *2011-09-232012-02-08中国人民解放军空军航空医学研究所Protein stick and

preparation method thereof

Cited By (4)
CN103652217A *2013-11-182014-03-26北京康比特体育科技股份有限公司Low-fat, low-sugar and

high-protein chocolate product and preparation method thereof
CN104432104A *2014-11-052015-03-25江南大学Preparation method of salty high-protein probiotic

nutrition bar
CN104982941A *2015-07-232015-10-21浙江杰特生物技术有限公司Weight-reducing nutrition rod

and preparation method thereof
CN105166916A *2015-10-302015-12-23高萍Food suitable for obese and overweight people and

making method thereof and weight and health management method

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Legal Events
2012-10-03C10Entry into substantive examination
2012-12-12C53Correction of patent for invention or patent application
2012-12-12CORChange of bibliographic data
Free format text: CORRECT: INVENTOR; FROM: WU XIANGMING TO: WU XIANGMING WU

XIAOQIN NAN XUEMEI
2013-06-19C14Grant of patent or utility model
2014-06-04C56Change in the name or address of the patentee
Owner name: ZHEJIANG NUOTE HEALTH TECHNOLOGY CO., LTD.
Free format text: FORMER NAME: HANGZHOU NUTRIEASE HEALTH TECHNOLOGY CO., LTD.
Edible fungi nutrition bar and preparation method thereof
Abstract
The invention relates to an edible fungi nutrition bar and a preparation method thereof. The
edible fungi nutrition bar consists of materials with the following weight percentages: 20-30% of
edible fungi powder, 20-30% of edible fungi, 5-10% of nut particles, 5-10% of dried fruit particles,
10-20% of milk powder, 10-15% of malt syrup, 2-5% of honey, 0.2-0.5% of lecithin, 2-5% of
conjugated linoleic acid and 0.1-0.3% of salt. According to the edible fungi nutrition bar, the
abundant nutrition of edible fungi is preserved, the nutrition is comprehensive and balanced, the
flavor is rich, the mouthfeel is excellent, the carrying is convenient, and the edible
fungi nutrition bar is particularly suitable for being eaten by businessmen, travelers, athletes,
soldiers, workers and students who have rapid work and study rhythms and other people; the
preparation method is simple, convenient, and lower in cost, and the market prospects are
excellent.
CN103947708A
CN Application
Other languages
Chinese
Inventor
刘斌
罗小川
魏立新
Original Assignee
北京中国科学院老专家技术中心
Priority date
2014-04-04
Family: CN (1)
2014-04-04CN 201410141362
Info
Cited by (6)
Legal events
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External links
Espacenet
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Discuss
Description
The method of preparing a nutritional bars and Edible
FIELD
[0001] The present invention relates to an edible fungus preparation and nutritional bars,
belongs to the field of food processing.
[0002] mushroom higher protein content, higher than normal grains and vegetables, and
amino acid composition is more comprehensive, most mushroom contains the eight
essential amino acids, especially lysine content-rich, but more a lack of grain.Edible also
contains vitamins and minerals such as vitamin B1, vitamin B12, vitamin C, vitamin D,
vitamin K, and phosphorus, sodium, potassium, calcium, iron and the like.Mushroom low
in fat, and is mainly beneficial to human health unsaturated fatty acids. Edible also rich in
biologically active substances, it has the following important health functions: ① cancer,
② antibacterial, antiviral, antihypertensive ③, hypolipidemic, antithrombotic,
antiarrhythmic, ④ stomach, aid digestion, ⑤ cough and asthma, expectorant, ⑥
gallbladder, liver, detoxification, ⑦ hypoglycemic, ⑧ laxative diuretic, ⑨ regulate
immune.
[0003] With the accelerated pace of life, more and more people do not have time hands-on
cooking food, a variety of cooking without time-consuming, can eat convenience foods
came into being, especially nutritious, easy to carry nutritional food bars becoming more
popular.
[0004] In the present invention, food bar as the carrier, and the perfect combination Edible
cereals, nuts, fruits, etc., to achieve the purpose of nutrition and superb taste.
SUMMARY
[0005] The present invention is to provide a mushroom nutrition bars, nutrition barsthat
mushroom nutritious, delicious and easy to eat, to meet business people, travelers, athletes,
military personnel and work, study fast-paced workers students and other groups and health
needs.
[0006] The object of the present invention is to provide a nutritional bar above edible
fungus preparation.
[0007] - Edible nutritional bar, having the following percentage composition by weight:
[0008] Edible powder 20-30%, 20-30% of cereal, 5-10% crushed nuts, dried fruits, fruit
5_10% crumb, milk powder 10-20%, 10-15% maltose syrup, honey 2- 5%, 0.2 to 0.5%
lecithin, conjugated linoleic acid 2_5%, salt 0.1-0.3%, the percentage by weight of the sum
of the components satisfy 100%;
[0009] wherein the edible fungus nutritional bars prepared by a process comprising the
steps of:
[0010] a, the edible mushroom powder and steamed grains, and crushed nuts, dried fruit
crushed fruit, milk, salt uniformly mixing together, to give mixture standby;
[0011] b, maltose syrup, honey, lecithin, conjugated linoleic acid was stirred in a water bath
at 80-90 V uniformly mixed to obtain a mixture, the hot mixture was added a, uniform
mixing;
[0012] C, the mixture b were compressed into sheet material, and cutting the rod-shaped
semi-finished product;
[0013] d, c is the semi-finished product in the low-temperature baking oven, baking

temperature is 70-90 ° C, baking time 20 to 60 minutes to obtain the finished product.
[0014] The edible mushroom powder as mushroom, mushroom, mushroom, mushroom,

mushroom, Agaricus bisporus, Hericium, Pleurotus, Grifola frondosa, black fungus,
Tremella, Poria, matsutake, Dictyophora Jingxi net, soaking, drying, one or more powder
obtained after grinding or a combination of two.
The [0015] rice cereal A millet, black rice, glutinous rice, wheat, oats, rye, buckwheat,
maize, barley, or in a combination of two or more.
The [0016] crushed nuts as walnuts, almonds, hazelnuts, cashews, pistachios, crushed fruit
abalone, pine nuts, peanuts, sunflower seeds, pumpkin seeds or in combination of two or
more.
[0017] The crushed fruit is dried fruit and dried fruit nibs strawberry, raspberry, blueberry,
cranberry, mulberry, kiwi, cherries, longan, jujube, papaya, banana, mango, coconut,
jackfruit of one or a combination of two or more.
[0018] The present invention Edible with cereals, nuts, fruits, milk and other reasonable
combination, achieve the purpose of nutrition and superb taste; honey for producing good
flavor and texture; Lecithin is an important nutrient , also a natural emulsifier, having a
protective function as heart and brain; conjugated linoleic acid having anti-oxidation,
reduced fat and other physiological functions.
[0019] mushroom nutrition bars of the invention has the following advantages: Save the
edible fungus nutrient-rich, comprehensive and balanced nutrition, rich flavor, taste good,
easy to carry, for business people, travelers, athletes, military personnel and work, study
fast-paced workers and students and other people eat, and the preparation method is simple,
low cost, has good market prospects.
[0020] Specific embodiments of the present invention in conjunction with the following
further description:
[0021] Example 1
[0022] The present embodiment provides an edible fungus nutrition bars, having the
following percentage composition by weight:
[0023] 25% mushroom powder, 10% wheat, oats 15%, 4% crushed walnut, hazelnut nibs
4%, 4% crushed dried mango, blueberry dry nibs 3%, 15% milk powder, maltose syrup
12.5 %, honey 3%, 0.25% lecithin, 4.1% conjugated linoleic acid, 0.15% sodium chloride.
[0024] The nutritional bar edible fungus preparation method provided in the present
embodiment comprises the steps of:
[0025] a, the mushroom powder, wheat, oats steamed, and crushed walnut, hazelnut nibs
nibs mango, blueberry dry crumb, milk powder, salt uniformly mixing together, to give
mixture standby;
[0026] b, maltose syrup, honey, lecithin, conjugated linoleic acid was stirred at 85 ° C
water bath uniformly mixed to obtain a mixture, the hot mixture was added a, uniform
mixing;

temperature is 85 ° C, the baking time is 30 minutes to obtain the finished product.
[0029] Example 2
[0031] 15% mushroom powder, Poria powder 10%, 12% wheat, 12% barley, almond nibs
5%, 3% crushed pistachios, dried kiwi nibs 4%, 3% crumb dried strawberries, milk powder
16%, 13% maltose syrup, honey, 3%, 0.3% lecithin, 3.5% conjugated linoleic acid, 0.2%
salt.
[0033] a, the mushroom powder, Poria powder, wheat, barley steamed, and crushed
almonds, pistachios crushed, crushed dry kiwi, strawberry dry crumb, milk powder, salt
mixing together uniformly mixed to give materials, spare;
at 80 V uniformly mixed to obtain a mixture, the hot mixture was added a, uniform mixing;

temperature is 75 ° C, bake for 60 minutes to obtain the finished product.
[0037] Example 3
[0039] 5% mushroom powder, 15% white fungus powder, Poria powder 5%, 13% oats,
barley 12%, 3% crumb cashew, peanut nibs 5%, 4% nibs banana, raspberry dry nibs 3%,
milk powder 15%, 14% maltose syrup, honey, 2.5% lecithin
0.25%, 3% conjugated linoleic acid, 0.25% sodium chloride.
[0041] a, the mushroom powder, white fungus powder, Poria powder, oats, barley steamed
with nibs cashew, peanut nibs nibs banana, raspberry dry crumb, milk powder, salt, mixing
evenly together, obtained mixture standby;
mixing;
[0045] Example 4
[0047] Hericium powder 13%, Grifola frondosa powder 12%, 15% buckwheat, barley 10%,
4% crushed hazelnuts, sunflower groats 4%, 4% crushed dried papaya, dried cranberries
nibs 3 %, milk powder 16%, 12% maltose syrup, honey, 2.5% lecithin
0.3%, 4% conjugated linoleic acid, 0.2% salt.
[0049] a, the hedgehog Yan powder, Grifola frondosa powder, buckwheat, barley steamed,
and crushed hazelnuts, sunflower groats, crushed dried papaya, dried cranberries crumb,
milk powder, salt were mixed together Stir to give mixture standby;

temperature is 80 ° C, baking time was 25 minutes to obtain the finished product.
[0053] Example 5
[0055] 23% mushroom powder, bamboo fungus powder 2% 10% wheat, rice 15%, 5%
crushed walnut, cashew nibs 3%, 4% crushed dry jackfruit, blueberry dry nibs 3% milk
15%, 13% maltose syrup, honey, 2.5%, 0.3% lecithin, 4% of conjugated linoleic acid, 0.2%
salt.
[0056] The present nutritional bar above edible fungus preparation method provided in the
[0057] a, the mushroom powder, bamboo fungus powder, wheat, rice steamed with crushed
walnut, cashew crushed, crushed dry jackfruit, blueberry dry crumb, milk powder, salt,
mixing evenly together to give a mixture ,spare;

[0061] Example 6
[0063] 17% mushroom powder, black fungus powder 8%, 16% black rice, barley 10%, 4%
crushed almonds, sunflower nibs 3%, 4% mulberry dry nibs, the nibs dried cranberries 4%,
milk powder 13%, 14% maltose syrup, honey, 3% lecithin
0.4%, 3.4% conjugated linoleic acid, 0.2% salt.
[0065] a, the mushroom powder, black fungus powder, black rice, steamed barley, and
crushed almonds, sunflower seeds crushed, crushed dry mulberry, dried cranberries crumb,
milk powder, salt mixing together uniformly, to give mixture standby;
mixing;

temperature is 80 ° C, the baking time is 30 minutes to obtain the finished product.
Claims (5)
An edible fungus nutrition bars, having the following percentage composition by weight: 20-30%
edible mushroom powder, corn 20-30%, 5-10% crushed nuts, dried fruits, fruit 5_10% crumb, milk
powder 10-20 %, 10-15% maltose syrup, honey, 2-5%, 0.2-0.5% lecithin, 2-5% of conjugated
linoleic acid, salt 0.1-0.3%, the percentage by weight of the sum of the components satisfy 100%;
wherein the edible fungus nutritional bars prepared by a process comprising the steps of: a, the
edible mushroom powder and steamed grains, crushed nuts, dried fruit crushed fruit, milk, salt
with uniform mixing, to obtain a mixed materials, spare; B, maltose syrup, honey, lecithin,
conjugated linoleic acid was stirred at 80-90 ° C water bath uniformly mixed to obtain a mixture,
the hot mixture was added a, a uniform mixing; C the mixture b were compressed into sheet
material, and cutting the rod-shaped semi-finished products; D, c is the semi-finished product in
the low-temperature baking oven, baking temperature is 70-90 ° C, baking time 20 60 minutes to
obtain the finished product.
A method of preparing edible fungus and nutritional bar according to claim 1, characterized in that
the edible fungus is a fragrant powder Yan Yan Ping, Yan lilies, apricot Martin Yan, grass Yan, Huan
Yan spore, Hericium Yan, Bailing Yan, Grifola frondosa, black fungus, Tremella, Poria, pine
mushrooms, bamboo sun was washed, soaked, dried and pulverized to give a powder or a
combination of two or more.
A method of preparing edible fungus and nutritional bar according to claim 1, wherein the cereal is
rice, millet, black rice, glutinous rice, wheat, oats, rye, buckwheat, maize, barley in one or a
combination of two or more.
4. A nutritional bar according to an edible fungus preparation method according to claim 1,

wherein the nut is crushed walnuts, almonds, hazelnuts, cashews, pistachios, abalone fruit, pine
nuts, peanuts, sunflower seeds, one kind of crushed pumpkin seed, or a combination of two or
more.
A method of preparing edible fungus and nutritional bar according to claim 1, wherein said
crushed fruit is dried fruit strawberry, raspberry, blueberry, cranberry, mulberry, kiwi, cherries,
longan , one or more dates crushed dried fruit, papaya, banana, mango, coconut, jackfruit, or in
combination of two.
CN101028067A *2007-01-302007-09-05上海大山合集团有限公司Instant gold-needle mushroom

rod
CN102197865A *2011-06-292011-09-28商丘市饮之健食品有限公司Process for producing coarse

grain instant food

Cited By (6)
CN104206485A *2014-08-152014-12-17井闪山井祥菌草生态科技股份有限公司Meat substitute

stuffing dessert and preparation method thereof
CN104938582A *2015-07-022015-09-30青岛农业大学Agaric cookies and preparation method

thereof
CN104938583A *2015-07-022015-09-30青岛农业大学Oyster mushroom cookies and making

method thereof
CN104938584A *2015-07-022015-09-30青岛农业大学Grifola frondosa cookie and making method

thereof
CN104957228A *2015-07-022015-10-07青岛农业大学Flammunlina velutipes cookies and preparing

method thereof
CN105010483A *2015-07-022015-11-04青岛农业大学Pleurotus eryngii cookies and preparation

method thereof

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2014-08-27C10Entry into substantive examination
2017-05-31RJ01
Solid nutritional foods and methods of making the same
Images (1)
Classifications
A23K20/20 Inorganic substances, e.g. oligoelements
EP1169923B1
EP Grant
Find Prior Art Similar
Other languages
German
French
Inventor
Russell G. Mckenzie
Current Assignee
Original Assignee
Priority date
2000-07-07
Family: EP (1)DE (1)

2000-07-07EP20000870156Expired - Fee Related
2002-01-09EP1169923A1Application
2005-09-21EP1169923B1Grant
Info
Cited by (1)
Legal events
Similar documents
External links
Espacenet
EPO GPI
EP Register
Global Dossier
Discuss
Description
BACKGROUND OF THE INVENTION Field of the Invention.
 [0001]
The present invention is broadly concerned with a solid nutritional food such as bars or
cubes and methods of making the same. More particularly, the invention pertains to
nutritional bars which can be formulated to provide 100% of the recommended daily
allowances of various vitamins, minerals, and other supplements for animals or humans. In
one embodiment, the barsof the invention provide nutritional components which are
deficient in the animal or human's body or diet. In addition to the supplemental ingredients,
the bars include a sugar-based sweetening ingredient and a quantity of a fat. In a preferred
embodiment, the bars weigh about 1 lb. and are scored into forty, 1 inch x 1 inch bite-size
squares which can be readily consumed, thus ensuring delivery of the desired
supplemental nutrients and ingredients.
Description of the Prior Art.
 [0002]
Molasses-based feed supplements have long been used to enhance the diets of and to
provide energy for livestock. Such supplements are commonly in the form of a solid block
and are placed in a pasture or stockyard for ad libitum consumption by the animals.
However, with prior art solid block supplements, it is extremely difficult if not impossible, for
the animal to consume the required amount of daily vitamins and minerals. This difficulty
arises from the fact that the prior art feed blocks are large and very hard, making it
extremely difficult and often impossible for the animal to chew. Thus, the animal must lick
the block in order to consume the supplemental ingredients. As a result, the farmer is
unable to determine the quantity of vitamins and minerals consumed by the animal. Thus,
the farmer cannot be certain that the animal has consumed the desired quantity of vitamins,
minerals, and other supplements.
 [0003]
Human nutritional bars have been introduced which provide a portion of the minerals and
vitamins recommended by the U.S. Government for good health. However, these bars have
generally been high in moisture, resulting in a limited shelf life. Furthermore, these bars do
not contain 100% of the RDA for humans of vitamins, minerals, and other supplements, nor
do they contain varying levels of particular vitamins or minerals to compensate for
deficiency of a certain vitamins or minerals in a particular person. Thus, a person with a
calcium deficiency receives the same quantity of calcium from the prior art
nutritional bars as a person who does not need additional calcium in his or her diet. Finally,
many of the prior art bars have an unappealing taste, thus causing many people to avoid
them.
 [0004]
WO 9717857 A discloses the production of animal nutritional feed involving conventional

steps of mixing, cooking and adding dry ingredients such as vitamins and proteins, cooking
and packaging. The cooking temperature is 300-400°F (149-204°C) and the product is
placed into drums, which results in solid blocks of product that are commonly placed in a
stockyard for ad libitum consumption by animals.
 [0005]
The product is hardened like rock candy (i.e. the product is hard to the point of being
brittle). The method thus described utilizes a high temperature and results in a product that
is significantly hard and not formed in an edible portion.
 [0006]
There is a need for animal nutritional bars which can be formulated to provide high
percentages of the RDA of vitamins and minerals as required by appropriate medical and
governmental organizations. This bar should be easily adapted for human consumption,
and should be capable of being specifically formulated to provide deficient vitamins,
minerals, proteins, etc. to persons or animals having such a deficiency.
 [0007]
The instant invention overcomes these problems by providing a solid, low-moisture

nutritional food (such as a bar or a cube) which can be formulated to provide 100% of the
recommended daily allowances of various vitamins and minerals. Broadly, the foods of the
invention comprise a sugar-based sweetening ingredient, a quantity of fat, and other
desired nutrients such as proteins, vitamins, minerals, and additives.
 [0008]
The invention provides a method of forming a nutritional food product as defined in claim 1.
Also provided is a nutritional food product as defined in claim 15. Further developments of
the invention are defined in the dependent claims.
 [0009]
In more detail, the foods of the invention preferably are in the form of barswhich include
from about 47-82% by weight, preferably from about 60-78% by weight, and more
preferably from about 65-73% by weight of a sugar-based sweetening ingredient, based
upon the total weight of the bar taken as 100% by weight. Preferred sweetening ingredients
include those selected from the group consisting of molasses, corn syrup, and mixtures
thereof. Molasses will typically be utilized in animal nutrition bars of the invention while corn
syrup will be used in nutritional bars for humans. The sweetening ingredients can also be
provided with flavorings (such as apple or licorice flavored barsfor horses and humans) as
may be desired for the particular application.
 [0010]
The bars generally include a total fat (as used herein, "fat" is intended to include both fats
and oils) content of from about 2.0-12.0% by weight, and preferably from about 3.0-5.0% by
weight, based upon the total weight of the bar taken as 100% by weight. At least a portion
of this fat is preferably an edible, hydrogenated vegetable oil or a product derived from such
a vegetable oil. The hydrogenated vegetable oil should be present at a level of from about
0.5-1.0% by weight, and preferably from about 0.7-0.8% by weight, based upon the total
weight of the bar taken as 100% by weight. The hydrogenated vegetable oil acts as a
moisture barrier and lubricant for the bars. One preferred commercially available product is
Sets-QuickTM, available from Henry H. Ottens Mfg. Co., Inc., Philadelphia, PA.
 [0011]
With respect to the fat contained in the bars that is not a hydrogenated vegetable oil and is
not derived from a hydrogenated vegetable oil, it is preferred that this fat be a liquid at room
temperature. One preferred such fat is soybean oil.
 [0012]
The vitamins and minerals ("minerals" as used herein includes macro- and micro-nutrients)
are preferably present in the bars of the invention at a level of from about 7.5-12.5% by
weight, preferably from about 8.5-11.5% by weight, and more preferably from about 10.0-
11.0% by weight, based upon the total weight of the bar taken as 100% by weight. Any
vitamins or minerals can be added to the bar as desired, including but not limited to
magnesium, selenium, calcium, copper, and both fat soluble and water soluble vitamins.
Those skilled in the art will appreciate that, in addition to vitamins and minerals, the bars of
the invention can also be used to supply amino acids or large quantities of protein, as well
as medicaments such as antibiotics, worming compounds, growth promoters, direct fed
microbials, enzymes, other natural medicaments and mixtures of all of the above.
 [0013]
The bars of the invention are unique in that they can be formulated into very nutrient
dense bars weighing from about 0.408-0.498 kg (0.9-1.1 lbs) each, and preferably about
0.453 kg (1 lb each). Preferably, these bars are scored (as are Hershey'sTM
candy bars and baker's chocolate) into bite-size squares which can easily be broken apart
and consumed. The bars of the invention are about ½ inch thick, with each of the scored
pieces being about 2.54 cm x 2.54 cm (1 inch x 1 inch) square. The scored pieces will
generally weigh from about 9.922-12.757 grams (0.35-0.45 ounces) each, and preferably
about 11.339 grams (0.40 ounces) each. Each bar will usually contain 40 such scored
pieces and have overall dimensions of about 20.32 cm x 12.7 cm x 1.27 cm (8 inches x 5
inches x by ½ inch) thick.
 [0014]
In order to ensure a long shelf life, the bars should have a total moisture content of less
than about 5% by weight, and preferably from about 2-4% by weight, based upon the total
weight of the bar taken as 100% by weight. The water activity of the bars of the invention is
less than about 0.47, and preferably less than about 0.43. The density (as used herein,
"density" is intended to mean actual density rather than bulk density) of the bars is from
about 1.04-1.28 g/cm3 (65-80 lbs/ft3), and preferably from about 1.12-1.20 g/cm3 (70-75
lbs/ft3).
 [0015]
It will be appreciated that the bars of the invention can be used to provide at least about
95%, and preferably at least about 100%, of the RDA of various components to animals as
well as humans. Furthermore, the bars can be specially formulated as necessary to provide
components for which the animal or human has a particular need. For example,
the bars can be manufactured to provide an increased amount of selenium for animals with
a selenium deficiency. Also, the bars of the invention are extremely beneficial for humans in
third world countries who receive inadequate daily quantities of protein. Instead of only
receiving an estimated 2 grams of protein per day, the people in such countries could be
provided with the bars of the invention formulated to contain about 15% protein (or about 68
grams of protein).
 [0016]
Another benefit of the instant invention is that, by providing bars which can be broken into
bite-size pieces, the bars can be completely consumed at one sitting. Thus, the farmer will
know the exact amount of various vitamins, nutrients, medicaments, minerals, or other
components that an animal is consuming. In fact, the farmer can be certain that the animal
is getting all of the particular component that is desired. This is true as well for humans who
consume the nutritional bars of the invention. Also, because the bars include a sweetening
ingredient, the taste of what would otherwise be a distasteful ingredient is disguised,
making the bars appealing to the animals or humans who consume them.
 [0017]
The bars of the invention are made by forming a mixture comprising the sugar-based
sweetening ingredient and fat, followed by cooking the resulting liquid mixture. The cooked
mixture is then cooled prior to mixing with the supplemental ingredients in order to minimize
or prevent degradation of these ingredients. The dry ingredients (vitamins, minerals,
nutrients, antibiotics, medicaments (including natural medicaments), worming compounds,
etc. and a fiber and protein source such as soybean meal) are then mixed with the
materials at a level of from about 10-47% by weight dry ingredients, preferably from about
25-38% by weight dry ingredients, and more preferably from about 30-35% by weight dry
ingredients, based upon the total weight of all ingredients used taken as 100% by weight.
As discussed above, the dry ingredients can be formulated as necessary for the particular
application for which the bar is being used.
 [0018]
The resulting mixture is then formed into ½ inch thick sheets and cooled. In order to prevent
degradation of the nutritional components, it is critical that the temperature of the mixture
never increases once the dry ingredients are mixed with the cooled, previously cooked
liquid mixture. The cooled sheets are formed into bars and scored into bite-size pieces.
Preferably, the scored bars are then brushed with a moisture sealant and food lubricant in
order to further seal the product and assist in handling of the bars. The preferred sealants
and lubricants are edible hydrocarbon blends such as the commercially available product,
Lubrite™ (Ivory-Sol ISO 32, from Momar, Inc., Atlanta, GA).
 [0019]
The scored bars are then further cooled until the temperature of the scored bars reaches
from about 4.4-18.3°C (40-65°F). At this point, the bars should have a hardness (as
measured by a Model 1500A#A-0692 durometer from Rex Gage Co., Buffalo Groves, IL) of
at least about 70, and preferably from about 85-95, in order to properly score the material.
The formed, self-sustaining bars are then packaged, resulting in a product that has a shelf
life of at least about 12 months, and preferably at least about 24 months, particularly when
stored in a cool, dry environment.
 [0020]
o Figure 1 is a schematic illustration of the equipment utilized in the processes of the
invention to form the nutritional bars of the invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
 [0021]
Turning now to Fig. 1, a batch apparatus 10 for the production of the animal nutrition bars of
the invention is illustrated. For ease of illustration, the apparatus 10 is separated into two
parts along continuity line A-A. Broadly speaking, the apparatus 10 includes an ingredient
metering and mixing assembly 12, a liquid ingredient cooking section 14, a cooling
conveyer 16, a wafer-forming apparatus 18, a cooling tunnel 20, and a packaging assembly
22. The apparatus 10 is designed for the batch-type production of
nutrient bars (particularly bars for horses) which provide the RDA for minerals and vitamins.
 [0022]
In more detail, the assembly 12 includes a batch scale 24, a dry feed hopper 26, and a
double screw extruder 28. Hopper 26 includes dry feed auger 30. The cooking section 14
contains a mixing cooker 32 equipped with a beater drive 34 and a negative pressure tank
36 which includes an auger 38. The cooker 32 is designed for cooking of the premixed
ingredients received from scale 24. To this end, the cooker 32 includes a tank 40 having an
exterior steam jacket and internal mixer (not shown) coupled with beater drive 34.
 [0023]
Cooling conveyer 16 includes a belt 42, a cooling hood 44, and water jets 46a, 46b, 46c,
46d. Cooling hood 44 is positioned directly above belt 42 and contains fans for circulating
CO2 against and adjacent the cooked sheet of materials. Water jets 46a - d are positioned
immediately below the upper run of conveyer 16, and are designed to spray cool water
against the bottom surface of the upper run.
 [0024]
Wafer-forming apparatus 18 includes four roll formers 48a, 48b, 48c, and 48d, a one-to-six
lane indexer 50, and a conveyer 52 equipped a belt 54. Belt 54 has an elongated recess
which is 12.7 cm (5 inches) wide and 1.27 cm (½ inch) deep for the formation of cooked
sheets of the nutrient material in the manner to be described.
 [0025]
Assembly 22 includes a six-to-one lane merger 56 and a packaging machine 58. Machine
58 is of conventional configuration and is designed to receive cooled and formed
nutrient bars from merger 56. The machine 58 is operable for packaging one or a plurality
of the finished bars into individual packages.
 [0026]
In operation, the desired quantity of molasses and fats is pumped from scale 24 into tank
40 of cooker 32 via conduit 60. The beater drive 34 is turned on and mixing is commenced.
While most conventional mixing cookers are suitable for use in the instant invention, it is
particularly preferred that the cooker be heated via steam jackets and that the mixing
mechanism of the cooker be capable of moving a portion of the mixture from the bottom of,
and up through the middle of tank 40, and depositing that portion of the mixture towards the
outer walls of tank 40. Mixing is continued while the molasses/fat mixture is heated to a
mixture temperature of from about 115-138°C (240-280°F), preferably from about 121-
128°C (250-265°F), and more preferably from about 124-127°C (255-260°F). Preferably,
the mixture is heated to these temperatures in a time period of from about 25-65 minutes,
and from about 40-47 minutes.
 [0027]
After heating and mixing is complete, a valve (not shown) at the bottom of tank 40 is
opened. The cooked material is pulled from tank 40 under a negative pressure of from
about 1.38-2.06 bars 20-30 psi, and preferably about 1,72-1.86 bars (25-27 psi), into tank
36 where the cooked material is held for a time period of from about 6-10 minutes, and
preferably for about 8 minutes, while being subjected to the negative pressure. The use of
such a negative pressure assists in cooling the cooked material as well as in removing
moisture from the material.
 [0028]
The material then exits tank 36 and is transported via auger 38 to the forward portion of the
inlet of extruder 28. As the cooked material is transported to the auger, the material should
have a temperature of from about 51-66°C (125-150°F), and preferably from about 54-60°C
(130-140°F). The dry materials (i.e., soybean meal, vitamin/mineral mixes, etc.) are
metered from hopper 26 and transported via auger 30 to the rearward portion of the inlet of
extruder 28, so that the dry ingredients are fed into extruder 28 (equipped with a nose cone
having a 12.7 x 1.27 cm (5 inch x ½ inch) outlet) directly behind the cooked material. The
twin screws of extruder 28 are rotated at a speed of from about 9-12 rpm, thus forming a
mixture comprising the dry materials and the cooked material, and transporting that mixture
through the barrel of extruder 28 and onto conveyer 62 which transports the mixture to belt
42 of cooling conveyer 16.
 [0029]
The mixture is deposited on belt 42 so that a 12.7 cm (5 inches)wide and 1.27 cm (½ inch)
thick sheet of the mixture is formed on belt 42. The sheet is cooled by liquid CO 2 which is
blown against the sheet by the fans within hood 44, and by water which is sprayed from
water jets 46a - d against the bottom of the upper run of conveyer 16. Upon exiting
conveyer 16 the sheet should have a temperature of from about 32-49°C (90-120°F), and
preferably from about 38-43°C (100-110°F).
 [0030]
The cooled sheet is then transported to the wafer-forming apparatus 18 where it is scored
into approximately 8 inch x 5 inch bars having forty, 1 inch x 1 inch squares. Any
conventional scoring device is suitable for use as apparatus 18, including those devices
used to score candy bars or baker's chocolate. In the embodiment illustrated in the figure,
roll former 48a is designed to verify that the sheet dimensions are 12.7 cm x 1.27 cm (5
inches wide x ½ inch) thick. Roll former 48b then scores the sheet lengthwise at 1 inch
intervals after which roll former 48c scores the sheet crosswise, thus forming the 1-inch
square, scored portions. Roll former 48d then cuts the scored sheet into bars having a
length of 8 inches. As the scored bars exit apparatus 18, they are brushed with a sealant
and lubricant (such as an edible hydrocarbon blend) for further sealing and preserving
the bars.
 [0031]
The indexer 50 situates the scored bars in rows of six for passing through conventional
liquid CO2 cooling tunnel 20. The residence time of the barswithin tunnel 20 is from about 8-
14 minutes, and preferably from about 11-12 minutes. While in tunnel 20, the bars are
cooled to a temperature of from about 30-65°F, and preferably from about 50-60°F. As the
cooled bars exit tunnel 20, merger 56 places the bars in single file to be delivered to
packaging machine 58 for packaging.
EXAMPLES
 [0032]
The following example sets forth preferred methods in accordance with the invention. It is to
be understood, however, that this example is provided by way of illustration and nothing
therein should be taken as a limitation upon the overall scope of the invention.
EXAMPLE 1
 [0033]
In this example, a horse nutrition bar was prepared using the following ingredients: high brix
cane molasses - 484 lbs; soybean oil - 20 lbs; soybean meal - 100 lbs; vitamin/mineral
premix - 70 lbs, and 4.5 lbs of powdered Sets-Quick™ (available from Henry H. Ottens Mfg.
Co., Philadelphia, PA). The apparatus depicted in Fig. 1 was used.
 [0034]
In the preparation of the nutrition bar, the molasses and soybean oil were mixed together in
a premix tank to achieve a substantially homogenous blend. This mixture was then pumped
to a mixing cooker where it was cooked by subjecting the mixture to a continually increasing
temperature, until the temperature of the material reached 126.7°C (260°F) (about 45
minutes). When the material reached 126.7°C (260°F), a valve was opened on the cooker,
and the cooked mixture was transferred to a tank at a negative pressure of about 1.5-
1.8 bars (22-27 psi) where the mixture was held for about 8 minutes. The cooked mixture
was then transferred to a double screw extruder by opening the tank chamber outlet valve.
The dry ingredients were added to the double screw extruder just behind the cooked
mixture and the screws were rotated for blending together the dry ingredients and the
cooked mixture.
 [0035]
The double screw extruder moved the blended materials, comprising the cooked molasses,
vegetable fat mixture, and the dried ingredients, to a cooling conveyer. The blended
materials were deposited on the upper run of the conveyer in a sheet that was 12.7 cm (5
inches) wide by 1.27 cm (½ inch) thick. The sheet was transferred through the cooler while
being subjected to liquid carbon dioxide blown against the sheet and water sprayed against
the bottom of the upper run by water jets. Upon emerging from the cooler, the sheets of
blended materials had a temperature of about 40°C (104°F). The cooled sheets were then
transferred to a wafer-forming conveyer which was run at a speed of about 2.54-4.06 cm/s
(5-8 feet per minute). The conveyer formed the sheet of blended materials into
finished bars having overall dimensions of 12.7 cm (5 inches) x 20.3 cm (8 inches) x 1.27
cm (½ inch) in size. During formation, the bars were scored so that they could be readily
broken down into 2.54 cm (1 inch) x 2.54 cm (1 inch) x 1.27 (½ inch) square pieces for easy
consumption by a horse. The bars were brushed with Lubrite™ to further seal the product,
thus assisting in enhancing the product's shelf life.
 [0036]
The wafer-forming conveyer then moved the scored product into a cooling tunnel which
used liquid carbon dioxide to cool the bars from an incoming temperature of about 40°C
(104°F) to about 13°C (56°F). The hardness of the bars was determined (by a durometer)
to be about 90. The finished bars were moved to the packaging machine for final
packaging.
 [0037]
The preferred final product of the invention for use in feeding horses has the following
nutrient profile:
Crude Protein 10%

Lysine 0.7%
Calcium 1.8%
Phosphorous 1.4%
Magnesium 0.5%
Potassium 2.0%
Sodium 0.05%
Sulfur 0.2%
Iron 226.8 mg/kg (500 mg/lb)
Zinc 226.8 " (500 mg/lb)
Copper 56.7 " (125 mg/lb)
Manganese 226.8 " (500 mg/lb)
Iodine 0.725 " (1.6 mg/lb)
Cobalt 0.952 " (2.1 mg/lb)
Selenium 0.816 " (1.8 mg/lb)
Vitamin A 24.9 " (55 KIU/lb)
Vitamin D 2.49 " (5.5 KIU/lb)
Vitamin E 204 " (450 IU/lb)
Vitamin B12 86.18 " (190 mcg/lb)
Riboflavin 27.22 " (60 mg/lb)
d-Pantothenic Acid 56.7 " (125 mg/lb)
Choline 1746.36 " (3850 mg/lb)
Niacin 149.69 " (330 mg/lb)
Thiamine 22.68 "(50 mg/lb)
Pyridoxine 18.14 " (40 mg/lb)
Biotin 0.91 "(2 mg/lb)
Folic Acid 8.16 "(18 mg/lb)
Claims (24)
1. A method of forming a nutritional food product comprising the steps of:
(a) forming a mixture comprising a sugar-based sweetening ingredient and a quantity

of fat;
(b) cooking said mixture by heating to a temperature of from 115-138°C (240-280°F)

to yield a cooked liquid mixture; temperature of
(c) mixing said liquid mixture with a quantity of dry materials including an ingredient
selected from the group consisting of vitamins, minerals, proteins, and mixtures
thereof;
(d) cooling said mixture resulting from step (c) to form a pliable sheet of material; and
(e) forming said sheet of material into edible portions having a hardness of between
about 70 and about 95 in the Durometer A scale, said sweetening ingredient being
added in step (a) at a level of from 47-82% by weight, based upon the total weight of
all ingredients used taken as 100% by weight.
2. The method of claim 1, wherein said dry materials are added in step (c) at a level
of from 25-38% by weight, based upon the total weight of all ingredients used
taken as 100% by weight.
3. The method of claim 1, wherein said sweetening ingredient is selected from the
group consisting of molasses, corn syrup, and mixtures thereof.
4. The method of claim 1, wherein said forming step results in barseach weighing
from 0.408-0.498 kg (0.9-1.1 lbs) and each comprising a plurality of sections,
each of said sections weighing from 9.922-12.757 grams (0.35-0.45 ounces).
5. The method of claim 1, wherein said quantity of fat is a hydrogenated vegetable
oil which is added in step (a) at a level of from 0.5-1.0% by weight, based upon
the total weight of all ingredients used taken as 100% by weight.
6. The method of claim 1, said ingredient of step (c) comprising a mixture of
vitamins and minerals, said vitamin and mineral mixture being added in step (c)
at a level of from 7.5-12.5% by weight, based upon the total weight of all
ingredients used taken as 100% by weight.
7. The method of claim 1, wherein cooling step (d) includes cooling the mixtures
resulting from step (c) to a temperature of 32-49°C (90-120°F).
8. The method of claim 1 wherein the dry materials of step (c) are added to the
liquid mixture in such quantities that each edible portion provides at least 95% of
the daily requirement of vitamins and minerals for an animal or a human as
recommended by medical and/or governmental organizations.
9. The method of claim 1, wherein step (c) further comprises adding dry materials
including a compound selected from the group consisting of proteins, fats,
vitamins, minerals, nutrients, and mixtures thereof, in sufficient that each edible
portion quantities provides at least a portion of said compound to an animal or a
human deficient in said compound.
10. The method of claim 1, wherein said liquid mixture has a temperature of from 51-
66°C (125-150°F) during said mixing step (c).
11. The method of claim 10, wherein the temperature of the mixture resulting from
step (c) does not increase during the remainder of said method steps.
12. A method of providing nutrition to an animal or human comprising the step of
feeding a nutritional food manufactured by the method of claim 8 to said animal
or human.
13. The method of claim 8, wherein said forming step results in barseach weighing
from 0.408-0.498 kg (0.9-1.1 lbs) and each comprising multiple sections.
14. The method of claim 13, wherein each section weighs from 9.922-12.757 grams
(0.35-0.45 ounces).
15. A nutritional food product comprising:
a mixture comprising a sugar-based sweetening ingredient and a quantity of fat, said

mixture having been cooked at 115-138°C (240-280°F), and
a quantity of dry materials including an ingredient selected from the group consisting
of vitamins, minerals, proteins, and combinations thereof, said dry materials having
been added to said mixture after the cooking process,
wherein said nutritional food product is formed into edible portions having a
hardness of between 70 and 95 on the Durometer A scale,
wherein said sweetening ingredient accounts for 47-82% of the nutritional food
product by weight, based upon the total weight of all ingredients used taken as 100% by
weight.
16. The nutritional food product of claim 15, wherein said dry materials account for
25-38% of the nutritional food product by weight, based upon the total weight of
all ingredients used taken as 100% by weight
17. The nutritional food product of claim 15, wherein said sweetening ingredient is
selected from the group consisting of molasses, corn syrup, and mixtures thereof.
18. The nutritional food product of claim 15, wherein said nutritional food product is
formed in bars each weighing from 0.408-0.498 kg (0.9-1.1 lbs) and each
comprising multiple sections.
19. The nutritional food product of claim 18, wherein each section weighs from 9.922-
12.757 grams (0.35-0.45 ounces).
20. The nutritional food product of daim 15, wherein said quantity of fat is a hydrogenated
vegetable oil, which accounts for 0.5-1.0% of the nutritional food product by weight,
based upon the total weight of all ingredients used taken as 100% by weight.
21. The nutritional food product of claim 15, wherein said vitamins and minerals
account for 7.5-12.5% of the nutritional food product by weight, based upon the
total weight of all ingredients used taken as 100% by weight
22. The nutritional food product of claim 15, wherein the dry materials are present in
such quantities that each edible portion provides at least 95% of the daily
requirement of vitamins and minerals for an animal or a human as recommended
by medical and/or govemmental organizations.
23. The nutritional food product of claim 22, wherein said nutritional food product is
formed in bars each weighing from 0.408-0.498 kg (0.9-1.1 lbs) and each
comprising multiple sections.
24. The nutritional food product of claim 23, wherein each section weighs from 9.922-
12.757 grams (0.35-0.45 ounces).

therefrom
US5571553A *1992-09-181996-11-05University Of Medicine And Dentistry Of New JerseyHigh
energy food products containing partially hydrogenated structured lipids
US5605893A *1994-03-151997-02-25Children's Hospital Of Los AngelesMethod of using a
therapeutic food composition to diminish blood sugar fluctuations in diabetic patients
WO1997017857A1 *1994-06-161997-05-22Animal Feed Supplement, Inc.Continuous process for
manufacturing animal feed blocks
Cited By (1)

US8486469B22005-10-172013-07-16Intercontinental Great Brands LlcLow-calorie food bar
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Nutritional food bar for sustained energy
Abstract
A nutritional food bar for providing sustained energy to the consumer is provided. The bar has a
core, a coating, and comprises a mixture of vitamins, minerals, proteins, carbohydrates and fats.
The core is a non-baked grain-based core comprised of at least one extruded rice crisp and at least
one toasted puffed rice crisp. The coating is a confectioner's coating which is selected from
chocolate and compound coatings.
Images (6)
Classifications
A23G1/54 Composite products, e.g. layered laminated, coated, filled

US20020168448A1
US Application
Inventor
Seema Mody
Current Assignee
Intercontinental Great Brands LLC
Original Assignee
Warner-Lambert Co LLC
Priority date
2001-06-26
Family: US (1)
2001-06-26US09869576Active
2002-11-14US20020168448A1Application
2004-01-13US6676982B2Grant
Info
Cited by (49)
Legal events
Similar documents
External links
USPTO
USPTO Assignment
Espacenet
Global Dossier
Discuss
Description
 [0001]
 [0002]
The present invention generally relates to the field of food composition, and more
particularly relates to grain-based food bars of the type that are fortified with advantageous
nutrients, and may be prepared without baking or cooking.
 [0003]
2. Description of the Prior Art
 [0004]
Proteins, fats and carbohydrates in the human body provide energy to maintain vital bodily
functions. It is known that all three nutrients, after digestion, may be converted into glucose
to be used to provide energy together with a feeling of satiety. A meal of protein and/or fat
alone would however convert so slowly that there would be no notable rise in glucose level.
A meal of pure carbohydrate would convert so quickly with a resultant sharp peak in blood
glucose but lasting for only a short duration. Balancing fat, carbohydrate and protein in a
meal therefore is necessary to even out and prolong the elevation in blood glucose to
provide more sustained energy. It is also known that several vitamins and minerals,
including vitamin B6, B12, and chromium, are necessary for the proper functioning of
metabolic pathways that lead to sustained energy levels.
 [0005]
Non-cooked food bars have been known and available for some time. A non-cooked bar is
substantially non-perishable, readily portable and rapidly consumed. In order to help meet
nutritional needs, fortified non-cooked barswere introduced which provided a portion of the
daily requirement of minerals and vitamins (Recommended Daily Allowances, RDA) as
described by the USFD. These fortified bars also incorporated carbohydrates, proteins and
fats in amounts determined by the use of the bars either as a complete meal, a meal
supplement, or as a snack. Carbohydrates were often selected to yield an energy boost and
various specialty components were included to meet a wide variety of special interests.
 [0006]
U.S. Pat. No. 4,055,669 teaches a breakfast food bar using crushed dry cereal. U.S. Pat.
No. 4,451,488 teaches a granola food bar which combines the textural ingredients with a
polyhydric alcohol binder. U.S. Pat. No.4,543,262, 4,832,971 and 4,859,475 teach fortified
food bars having high protein and low or no lactose wherein a confectioner's coating is
distributed uniformly throughout the core. U.S. Pat. No. 4,871,557 teaches a granola food
bar having high dietary fiber in the form of compressed flakes. U.S. Pat. No. 5,612,074
teaches a fortified food bar having dietary fiber and non-animal sourced protein. EP 0 178
074 teaches a multi-textured food product such as a granola bar having a thermoplastic
binder matrix containing non-soluble food components dispersed throughout. WO 87/04602
teaches a low calorie fortified food bar having non-fibrous indigestible carbohydrate. The
above references are incorporated herein by reference.
 [0007]
Many of the available non-cooked food bars however, lack taste and textural appeal for the
consumer seeking taste satisfaction with good nutrition.
 [0008]
Candy bars, composed mainly of chocolate and other sweet additives, have often been
used by consumers as sources of energy. These bars by definition are a tasty and
appealing sweet treat. These products however, are often high in fat content especially
saturated fats, e.g., a typical 50 gram candy bar contains about 13 grams of total fat,
including about 6 grams of saturated fat. Further, the typical candy bar contains about 30
grams of simple sugars, the energy boost therefore being of the quick burst type which is
followed by a drop in energy. These bars are not considered as providing
adequate nutrition, having too low a protein content, typically less than 3%, and lacking any
appreciable amounts of vitamins and minerals.
 [0009]
Consumers have often expressed an interest in balanced nutritional barswhich can provide
a more sustained energy, one which lasts between regular meals over periods of one to two
hours, and which avoids the energy drop associated with the quick energy provided by
candy bars. While consumers are concerned about health many are unwilling to sacrifice
taste to achieve good health. There exists therefore a need in the art for a food bar which
has the taste, texture, and appeal of a good tasting candy bar but which is more nutritious
than a candy bar. There exists a need in the art for a food bar capable of supplying
nutrients and sustained energy while providing a desirable good taste.
 [0010]
It is an object of the present invention to provide a nutritional food bar having a blend of
proteins, carbohydrates, fats, vitamins and minerals, which can provide sustained energy to
the consumer, and yet which has the attractive taste and chew texture associated with a
candy bar.
 [0011]
The present invention is a nutritional food bar for providing sustained energy to the
consumer, said bar having a core and a coating, wherein said bar comprises a mixture of
vitamins, minerals, proteins, carbohydrates and fats, wherein said core is a non-baked
grain-based core comprised of at least one extruded rice crisp and and at least one toasted
puffed rice crisp and said coating is a confectioner's coating which is selected from
chocolate and compound coatings.
 [0012]
The term “nutrition” means the process by which humans obtain energy in the form of food
for growth, maintenance and repair. The term “food” refers to any material containing
nutrients such as carbohydrates, proteins, and fats which are required by humans in order
to obtain energy and grow. A “non-baked food bar” is a food in bar form prepared by
blending a mixture of ingredients usually with a binder, in a size for quick consumption. The
ingredients are selected such that baking or cooking of the ingredients is not required. The
term “sustained energy” is defined as a lack of hunger or a feeling of fullness (satiety)
particularly for a time of up to two hours. The term “dietary fiber” means the indigenous
components of plant materials in the diet which are resistant to digestion by enzymes
produced by humans, i.e., the sum of all polysaccharides and lignin that are not digested by
the secretions of the human digestive tract. The term “rice crisp” means a rice-based piece
having a light crisp and crunchy texture. The term “carbohydrate” includes simple (mono
and disaccharides) and complex (polysaccharides) carbohydrates. The term “compound
coating” defines a confectioner's coating based upon a hardened vegetable oil (fat) wherein
the principle ingredients are sugar and fat. A “chocolate coating” is a confectioner's coating
based on cocoa butter.
 [0013]
The present invention provides for a non-cooked, ready to eat, grain-based food bar which
contains proteins, vitamins, minerals, carbohydrates, both simple and complex (grains)
including a blend of soluble and insoluble dietary fibers, and fats which is formulated to
provide a sustained energy to the consumer. For example, the product is preferably
formulated to give about 16-24 vitamins and minerals in particular the B6, B12 vitamins, fat
at a level that is less than that found in a candy bar, particularly significantly less saturated
fat, proteins at a level higher than that found in a candy bar and carbohydrates which are
more complex than that found in a candy bar. The product is formulated to include low
glycemic sources of carbohydrates which can improve glucose control to help sustain
energy levels. The product in particular includes fructose which has been shown to diminish
food intake and reduce gastric emptying. The bar also contains levels of fiber and protein
which help lower the glycemic level, and fat at levels which help reduce gastric emptying
and blunt any sharp rises in glucose levels.
 [0014]
The present invention also provides for a good tasting food bar, one having the appealing
taste of a confectionery coated sweet and/or chocolate candy bar with a crisp, crunchy
core, providing both smooth and crisp organoleptic impressions.
 [0015]
The protein content of the bar may come from one or more sources and, based on the
weight of the total bar, should be about 5-25% by weight. Carbohydrates from sources
including dietary fiber and fructose should constitute about 45-85% by weight. Fat should
constitute from about 8-20% by weight. The vitamins and minerals include all of the B
vitamins needed for energy metabolism. The vitamins and minerals do not add significantly
to the total weight of the bar.
 [0016]
The bar provides nutritional balance having a caloric balance of about 5-25% from protein,
about 45-85% from carbohydrate and about 16-40% from fat, the total adding to 100% of
the calories. The bar has from about 100-300 calories, preferably from about 150-250
calories. A serving is one or more bars having a total weight of approximately 45-55g. By
“bar” is meant the core (or center) and the coating. It is preferred to provide the total serving
in one bar although more than one bar may constitute the total serving.
 [0017]
Protein may be sourced from but not limited to soy, wheat, corn, pea, egg, and milk (whey,
casein and caseinate) protein; gelatin, and nuts such as peanuts, almonds and soynuts.
The protein may be added as an ingredient per se, such as, for example, a whey protein
isolate, or may be sourced from other ingredients such as from example, peanut pieces, or
may be a mixture of both.
 [0018]
The term “carbohydrate” includes simple (mono and disaccharides) and complex
(polysaccharides) carbohydrates. Simple carbohydrates are selected from but not limited to
high fructose corn syrup, high maltose corn syrup, rice syrup, sucrose, fructose,
maltodextrin, lactose, glucose, dextrose and maltose. Complex carbohydrates are provided
by but not limited to sources as cereal grains such as wheat, oat, corn, barley, rice, rye,
sorghum; legumes both mature and dry, such as soybeans; and nuts such as peanuts, and
the like. Cereal grains may also act as sources of fiber, may be rolled, toasted, extruded
and otherwise treated to add to the chew texture.
 [0019]
The carbohydrates can be in the form of grains, flakes, flours and meals. Simple
carbohydrates including fructose should constitute from about 30-60% of the
carbohydrates. Complex carbohydrates should constitute from about 40-70 % of the
carbohydrates. The blend of carbohydrates including fibers is selected to add to sustained
energy.
 [0020]
Dietary fiber can be divided into two broad categories: insoluble dietary fiber and water
soluble dietary fiber. Best suited are cereal brans and mixtures thereof due to their relatively
high insoluble dietary fiber content. Those cereal brans useful in this invention are selected
from the group consisting of rice, wheat, corn, barley, rye, oats, pea and mixtures thereof.
Wheat, oat and corn bran are the most preferred. The components of the insoluble dietary
fiber derived from these cereal brans are known to be cellulose, hemicellulose and lignin.
 [0021]
The soluble dietary fibers may be film-forming hydrocolloid materials such as alginates,
gums, pectin, mucillages and similar plant exudates. Examples of useful soluble fibers are
arabic, tragacanth, karaya, ghatti, seaweed extracts including agar, alginates,
carrageenans, and furcellan; pectin; and mucellages such as psyllium. Dietary fiber should
constitute about 2-15% of the carbohydrates. The ratio of insoluble to soluble fiber can
range from 50:50 to about 99:1 with ratios in the range of about 80:20 to about 99:1
preferred. The blend of higher insoluble to soluble also adds to the improved taste
characteristics of the food bar.
 [0022]
It is an object of the present invention is to provide not simply a nutritious food bar but to
provide a superior tasting nutritious food bar. Key to the superior taste character, mouthfeel
and organoleptic acceptability of the food bar is the use of a particular combination of
ingredients which generally fall into the category of the above discussed cereal grains. That
combination of ingredients includes the blend of at least one rice crisp selected from the
group of toasted puffed rice and at least one rice crisp selected from the group of extruded
rice. The use of two different versions of rice crisps provides a desirable crisp chew
character or crunch character to the product. Toasted puffed rice crisp are typically made
from whole kernel or broken pieces of whole kernels of rice. The process involves mixing
kernels with a flavor solution (e.g. sugar, malt syrup, salt, water) and optional vitamin mixes,
then cooking, drying, cooling and tempering, and toasting the crisp. Toasted puffed rice
crisp are supplied by Kellogg and Weetabix among others. Extruded rice crisp are typically
made from rice flour or milled rice, with whole kernels or parts of kernels also optionally
used. The process involves cooking the rice product with water, a flavor material (e.g.,
starches, sugar, corn sweeteners, malt, salt), and optional vitamin mixes in a cooking
extruder or cooking section of a cooking expanding extruder. Extruded rice crisp are
supplied by Pacific Grain and Ringger Foods among others. These two rice crisps
components are suitably used in ratios of from about 80:20 to about 40:60 with ratios of
about 70:30 to about 50:50 preferred, in amounts of from about 10-30 % by weight of the
food bar with amounts of about 15-25% preferred. These components contribute to the
carbohydrate, including fiber, content of the food bar.
 [0023]
Fat used in the food bar of the present invention includes one or more sources of fat,
including but not limited to, dairy sources such as butter, butter oil, dried milk/cream powder
and vegetable sources such as coconut, palm kernel, palm, cottonseed, canola, rapeseed,
corn, soybean, sesame seed, safflower, and olive oils, which can be used per se or may be
partially hydrogenated. Fat can be short, medium or long chain triglycerides.
 [0024]
The vitamins and minerals may be coated or uncoated. Vitamins include A, B-complex (B1
(thiamine), B2 (riboflavin), B5 (calcium E, K, folic acid, biotin, and the like. Minerals and
trace elements include iron, magnesium, phosphorous, potassium, calcium, iodine, zinc,
copper, manganese, chromium, selenium, molybdenum and the like.
 [0025]
The superior chew character of the bar is further enhanced by the preferred addition of the
a portion of the above nutritional components in the form texture additives. These additives
are used in addition to the named rice crisp component. Texture additives are those
ingredients which have a particular associated mouthfeel and include but are not limited to
dried fruit pieces, nuts, caramel layering, nougat layering, wafers, cookie pieces, fruit
preparations and the like.
 [0026]
The core of the food bar is enrobed in a confectioner's coating which is a compound coating
or a chocolate coating. The use of a confectioner's coating on the core adds to the sweet,
candy bar-like appeal of the food bar. Compound coatings may be unflavored or flavored
with chocolate, vanilla, peanut, coconut, yogurt, fruit flavors and the like. The principal
ingredients are the fat and sugar. The fat or partially hydrogenated vegetable oil, may be
selected from cottonseed, coconut, soybean, palm kernel, palm, peanut and the like oils.
The amount of coating applied to the core typically constitutes about 10 to 40% by weight of
the weight of the bar wherein the core constitutes the remaining 90 to 60% by weight.
Chocolate coatings include cocoa butter and may be white or dark or milk chocolate.
 [0027]
In addition to the above nutritional components, the food bar may contain other food
product ingredients such as emulsifiers, flavorants, high intensity sweeteners and the like.
 [0028]
Emulsifers may be added for stability of the product. Emusifiers include lecithin,
polyglycerol esters, sorbitan, fatty acid esters, mono- and di-glycerides, and the like.
Lecithin is a preferred emusifier.
 [0029]
Flavorants can be used in both the coating and the core of the bar. Flavorants are used in
the form of synthetic flavor oils and flavoring aromatics, and/or oils, oleo resins and extracts
derived from plants, leaves, flowers, fruits and so forth, and combinations thereof. Non-
limiting representative flavor agents include flavor oils such as spearmint, cinnamon, oil of
wintergreen (methyl salicylate), peppermint (menthol), clove, bay, anise, eucalyptus, thyme,
cedar leaf, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil;
artificial, natural and synthetic fruit flavors such as vanilla; citrus oils including lemon,
orange, lime, grapefruit; and fruit essences including apple, pear, peach, banana, grape,
strawberry, raspberry, cherry, plum, pineapple, apricot and so forth; chocolate flavorings,
peanut butter flavoring, rum, butterscotch, toffee, cocoa, coconut, carob, honey, pecan,
pistashio, almond, butter, yogurt, and the like. Generally any flavoring or food additive such
as those described in Chemicals Used in Food Processing, publication 1274, pages 63-
258, by the National Academy of Sciences, may be used.
 [0030]
The bar may include high intensity sweeteners such as saccharin, cyclamates, aspartame,
acesulfame-K, and the like; and humectants such as glycerin, sorbitol, xylitol, fructose,
dextrose, propylene glycol and other polyols. Other common ingredients such as colorants,
preservatives/antioxidants, may be added. The amount of ingredients incidental to the
sustained energy/nutrition objects of the food bar may vary depending on the formulation,
end use and consumer preferences.
 [0031]
The following table provides general use ranges for ingredients which are preferably used
in the practice of the present invention to provide the desired nutritional blend. Percent
weight is by weight of the bar.
TABLE 1
INGREDIENT Percent Weight Range
Core 60-90
Binder:* 15-40
Other Ingredients: 40-80
Cereal Grains** 10-40
Bran(fiber) 1-10
Fructose 2-8
Protein*** 4-20
Vitamin/Mineral Mix 0.05-5
Flavoring 0.0-3
Textured Additives 0.0-30
Coating****: 10-40
TABLE 1
INGREDIENT Percent Weight Range
 [0032]
The bars are manufactured by methods commonly used for non-baked food bars. The
process comprises mixing dry ingredients, separately preparing the binder blend (syrup
slurry), adding the binder to the dry blend with mixing, heating as necessary to blend the
materials, then adding sensitive materials such as flavorants. The bar cores may be formed
by conventional methods including extrusion and sheet forming methods. A sheet method is
preferred in the practice of the present invention. In extrusion the ingredients are
transferred to a conventional confectionery bar extruder having roller barswhich force the
mixture through a die to form the core which can be cut into appropriate size. In a sheet
method the mixed ingredients are formed into sheets through roller presses, cut into
ribbons subsequently cut into the appropriate size bar core. Any topping layers are applied
to the core prior to coating. The bar core is cooled if necessary and coated (enrobed) with a
chocolate or compound coating.
EXAMPLES
 [0033]
The following examples are provided to illustrate the preferred embodiments of the
invention.
Example 1
 [0034]
Chocolate Caramel Peanut Crunch
 [0035]
The following provides a chocolate coated bar of the invention which is formulated to
provide sustained energy to the consumer. The example also provides the ranges within
which additional formulations of the invention may be prepared.
TABLE 2
Percent by Formulation
INGREDIENT weight Range
Core 80.00 70.00-83.00

Binder: 24.00 15.00-30.00
Corn syrup 11.000 5.00-15.00
High fructose corn syrup 6.500 3.00-10.00
Honey 2.500 0.00-15.00
Sugar* 1.000 0.00-5.00
Whey* 0.900 0.00-3.00
Hydrogenated palm kernel oil* 1.000 0.00-4.00
Lecithin (soy)* 0.100 0.00-0.300
Glycerin 1.000 0.00-6.00
Other Ingredients: 56.00 40.00-70.00
Rice crisp** 17.610 10.00-25.00***
Rolled oats 4.400 2.00-10.00
Corn Bran 2.000 1.50-8.00
Whey protein isolate 5.500 4.00-10.00
Fructose 2.500 2.00-8.00
Cocoa powder flavoring 0.833 0.00-3.00
Vitamin/Mineral mixture 0.157 0.05-5.00
Caramel layer 16.000 10.00-25.00
Peanut pieces 7.000 5.00-20.00
Milk Chocolate Coating: 20.000 17.00-30.00
 [0036]
The binder ingredients were mixed in a kettle and heated to 65° C. The dry ingredients
including the rice crisps, were added to a ribbon type blender and mixed for 1 minute.
Binder material was then added to the dry mix and again mixed for 1 minute. The mix was
fed to a sheet forming line. The peanuts were spread on the formed sheet followed by a
layer of caramel deposited on top of the peanut layer. Bars were then formed by cutting,
cooled and enrobed with the milk chocolate. Finished bars were cooled before packaging.
 [0037]
The above formula could alternatively be used to provide a bar wherein the total caramel
ingredient is blended with the binder or with the core. Alternatively, the peanuts could be
added to the dry mix and dispersed throughout the core. Other formulas can be prepared
within the indicated ingredient ranges with variations on the presentation of the final
product.
 [0038]
The taste character of the Table 2 chocolate caramel-peanut crunch bar was evaluated by
an eight member sensory descriptive panel. Flavor/aroma, texture and aftertaste were
evaluated. The flavor of the chocolate coated bar was described as being very much like
that of a chocolate-caramel-peanut candy bar with just slightly less of a peanut flavor. The
texture was found to be chewy with a nice hardness and cohesiveness. The crispness was
found to be very close to a crisp rice treat-type product with a persistent crispness which
maintained throughout the chew. The bar had a sweet taste attributed to the coating which
lingered after consumption of the bar.
Example 2
 [0039]
Yogurt Berry Crunch
 [0040]
The following provides a compound coated bar of the invention which is formulated to
provide sustained energy to the consumer. The example also provides the ranges within
which additional formulations of the invention may be prepared.
TABLE 3
Percent by
INGREDIENT weight Formulation Range
Core 80.00 70.00-83.00

Binder: 32.00 15.00-40.00
TABLE 3
Percent by
INGREDIENT weight Formulation Range
Corn syrup 14.600 10.00-20.00

High fructose corn syrup 8.667 3.00-13.00
Honey 3.800 0.00-15.00
Sugar* 1.300 0.00-5.00
Whey* 1.200 0.00-3.00
Hydrogenated palm kernel oil* 1.100 0.00-4.00
Lecithin (soy)* 0.100 0.00-0.300
Glycerin 1.333 0.00-6.00
Other Ingredients: 48.00 40.00-70.00
Rice crisp** 22.000 13.00-30.00***
Rolled oats 4.400 2.00-10.00
Soy Nuts 4.540 2.00-8.00
Corn Bran 2.000 1.50-8.00
Whey protein isolate 6.100 4.00-10.00
Fructose 2.500 2.00-8.00
Vitamin mix 0.160 0.05-5.00
Diced fruit pieces 6.000 3.00-10.00
Mixed berry flavor 0.300 0.00-0.500
Yogurt Flavored Compound Coating: 20.000 17.00-30.00
 [0041]
The binder ingredients were mixed in a kettle and heated to 6520 C. The dry ingredients
were added to a ribbon type blender and mixed for 1 minute. The binder was then added to
the dry mix and again mixed for 1 minute. The mix was fed to a bar forming line followed by
enrobing with the yogurt coating. Finished bars were cooled before packaging.
 [0042]
The above formula could alternatively be used to provide a bar wherein the total caramel
ingredient is blended with the binder or with the core. Alternatively, the diced fruit pieces
could be distributed in a layer on the core or a fruit jam or a fruit preparation could be mixed
into or layered in or on the core. Other formulas can be prepared within the indicated
ingredient ranges with variations on the presentation of the final product.
 [0043]
The taste character of the Table 3 yogurt berry crunch bar was evaluated by an eight
member sensory descriptive panel. Flavor/aroma, texture and aftertaste were evaluated.
The flavor was described as being that of a blend of berry and dairy with toasted and raw
grain impressions. The texture was found to be chewy with a nice hardness and
cohesiveness. The crispness was found to be very close to a crisp rice treat-type product
with a persistent crispness which maintained throughout the chew. The bar had a sweet
taste attributed to the coating which lingered as a sweet yogurt-like taste after consumption
of the bar.
Claims (6)
I claim:
1. A nutritional food bar for providing sustained energy to the consumer, said bar having a core
present at about 60-90% by weight of said bar and a coating present at about 10-40% by weight of
said bar, wherein said bar comprises a mixture of
vitamins,
minerals,
proteins at about 5-25% by weight of said bar
carbohydrates at about 45-85% by weight of said bar,
and fats at about 8-20% by weight of said bar;
wherein said core is a non-baked grain-based mixture comprising a rice crisp component present at
about 10-30% by weight of said bar, said component comprised of at least one extruded rice crisp
component and at least one toasted rice crisp component in a ratio of about 80:20 to about 40:60
by weight;
and wherein said coating is a confectioner's coating selected from chocolate and compound
coatings.
2. The food bar according to claim 1 wherein the rice crisp component is present at about 15-25%
by weight of said bar, comprised of at least one extruded rice crisp component and at least one
oven toasted puffed rice crisp component in a ratio of about 70:30 to about 50:50 by weight.
3. A nutritional food bar having from about 100-300 calories, comprising vitamins, minerals,
proteins, carbohydrates, and fats, said bar having a non-baked, grain-based core at about 60-90%
by weight of said bar and a coating at about 10-40% by weight of said bar, wherein said coating is a
confectioner's coating containing from about 25-40% fat, and selected from chocolate and
compound coatings; and, wherein said core has by weight of said bar from about
15-40% binder comprising corn syrup,
10-40% cereal grains,
1-10% fiber,
4-20% protein,
2-8% fructose,
0.05-5% vitamin and mineral mixture,
0.0-3% flavor,
and 0.0%-30% texture additives;
said core including a rice crisp component at about 10-30% by weight of said bar, said component
comprised of at least one extruded rice crisp component and at least one toasted puffed rice crisp
component in a ratio of about 80:20 to about 40:60 by weight.
4. The food bar according to claim 3 wherein the rice crisp component is present at about 15-25%
by weight of said bar, comprised of at least one extruded rice crisp component and at least one
oven toasted rice crisp component in ratios of about 70:30 to about 50:50 by weight.
said bar,
wherein said core is a non-baked grain-based mixture of ingredients comprising by weight about 5-
15% corn syrup, 3-10% high fructose corn syrup, 0-15% honey, 0-5% sugar, 0-3whey, 0-4%
hydrogenated palm kernel oil, 0-.3 % lecithin, 0-6% glycerin, 2-10% rolled oats, 1.5-8% corn bran,
4-10% whey protein isolate, 2-8% fructose,0-3% flavoring, 0.05-5% vitamin and mineral mixture, 10-
25% caramel, 5-20% peanuts, 10-25% rice crisp comprised of about a 70:30 to about a 50:50
weight ratio of extruded rice crisp to toasted puffed rice crisp;
and wherein said coating is a chocolate coating.
said bar,
wherein said core is a non-baked grain-based mixture of ingredients comprising by weight about
10-20% corn syrup, 3-13% high fructose corn syrup, 0-15% honey, 0-5% sugar, 0-3whey, 0-4%
hydrogenated palm kernel oil, 0-.3% lecithin, 0-6% glycerin, 2-10% rolled oats, 2-8% soy nuts, 1.5-
8% corn bran, 4-10% whey protein isolate, 2-8% fructose, 0-3% flavoring, 0.05-5% vitamin and
mineral mixture, 3-10% diced fruit pieces, 13-30% rice crisp comprised of about a 70:30 to about a
50:50 weight ratio of extruded rice crisp to toasted puffed rice crisp;
and wherein said coating is a compound coating.

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Germinated Brown Rice Nutrition Bar and Preparation Method Thereof

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Germinated Brown Rice Nutrition Bar and Preparation Method Thereof

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Germinated brown rice nutrition bar and preparation method thereof

Barra nutricional de arroz integral germinado y método de preparación

La invención proporciona una barra de nutrición de arroz integral germinada y un método

translated from Chinese

Brown one kind of nutrition bars and preparation method Germination

[0003] Gynostemma to Meng Lu Branch Gynostemma pentaphyllum plant whole

[0011] Advantageous effects of the embodiments of the present invention is:

[0025] Step3: at a temperature of 20 ~ 25 ° C, and the resulting germinated brown rice

[0066] Table 1 Sensory Evaluation Standards

translated from Chinese

1. A method for preparing germinated brown rice nutrition bars, characterized by

Priority And Related Applications

Priority Applications (1)

ApplicationPriority dateFiling dateTitle

Applications Claiming Priority (1)

A23G1/30 Cocoa products, e.g. chocolate; Substitutes therefor

View 25 more classifications

SLIM-FAST FOODS COMPANY A DIVISION OF CONOPCO Inc

Slim Fast Foods Co

Slim Fast Foods Co

Family: US (1)EP (1)CN (1)RU (1)WO (1)

Patent citations (29)

Priority and Related Applications

This is a continuation-in-part of Ser. No. 10/613,483 filed Jul. 3, 2003.

BACKGROUND OF THE INVENTION

In addition to the increased emphasis on non-carbohydrate food components such as

Kaufman WO 01/33976 (Children's Research Hospital) is directed to a method for treating a

WO 88/02221 is directed to a granulate comprising an oil-powder mixture which may

WE101266 (Iron), WE 101265 (zinc). WE 101270 (copper) and WE 101267 (manganese).

The California Dairy Research Foundation website,

SUMMARY OF THE INVENTION

In accordance with an additional aspect, the present invention is directed

In another aspect, the present invention is directed to a process for incorporating

DETAILED DESCRIPTION OF THE INVENTION

Transition Metals and Transitional Metal Compounds

It is advisable to ensure that the transition metal or transition metal compound is in a

The term “encapsulated” refers both to an embodiment wherein a coating is substantially

Preferred encapsulants are carbohydrates such as alginates or pectins, especially including

We 101266 (Iron), We 101265 (zinc). We 101270 (copper) and We 101267 (manganese).

If it is desired to use artificial sweeteners, these may likewise be present in any

US RDA as referred to herein is the Recommended Dietary Allowances 10thed., 1989,

A meal replacement product as referred to herein refers to a product which is intended to

Typically the emulsion will be formed in a homogenizer such as a high pressure

Other Foods and Methods of Manufacture

Two Granola-style nutrition bars were made to the following compositions:

Glucose syrup 8.903 11.861

Polydextrose syrup 9.90 10.0

Inulin syrup 4.6 4.6

Sugar 2.3 2.3

Pectose paste 5.0 5.0

Coconut oil 2.3 2.3

Lecithin 0.6 0.6

Glycerol 5.0 1.242

Invert syrup 4.9 4.9

Date paste 3.0 3.0

Corn oil 2.1 2.1

Flavourings 0.375 0.375

Colourings 0.144 0.144

Water loss −3.20 −3.20

Oatflakes 4.324 5.5

Coconut flakes, 2.2 2.2

Fruit fibre 4.15 4.15

Soy protein nuggets 6.0 6.0